Mexican Street Corn Salad

1: Heat the olive oil in a large skillet over high heat.

2: Add the frozen corn kernels and allow to char for about 5 minutes, without stirring.

3: Transfer the charred corn to a large bowl.

4: Add the red bell pepper, red onion, fresh cilantro, scallions, and jalapeno pepper to the bowl.

5: In a separate bowl, mix the lime juice, cumin, cayenne, smoked paprika, black pepper, salt, Greek yogurt, and mayonnaise until smooth.

6: Add the dressing to the corn and vegetable mixture, then stir everything together until well combined.

7: Top with crumbled cotija or feta cheese before serving.