Place a large cast iron or nonstick skillet over high heat. Add a drizzle of olive oil or a pat of butter. When the oil shimmers, add the corn kernels in a single layer. Do not stir them for a good 2 to 3 minutes. You want them to sit still and develop those beautiful dark brown spots. Listen for the popping sound. That is the sound of water leaving the kernels. Let them get a little blackened around the edges. Then, stir and let them char on another side. This process takes about 6 to 8 minutes total. The goal is smoky, not burned. When the corn is deeply golden with black spots, remove it from the heat and let it cool slightly.

While the corn cools, whisk together the mayonnaise, lime juice, chili powder, cumin, and a pinch of salt and pepper in a large bowl. This is where the magic happens. The lime cuts through the richness of the mayo, and the spices warm everything up. If you are adding garlic, whisk it in now. Taste the dressing. It should be tangy and a little spicy. Add more lime if it needs brightness.

Add the slightly cooled corn to the bowl with the dressing. Then add the chopped cilantro, crumbled cotija cheese, and diced jalapeño (if using). Stir gently with a spatula until every kernel is coated in that creamy, spicy dressing. This is the moment the salad comes to life. The colors, the bright yellow corn against the green cilantro and white cheese, are gorgeous.

If you are using avocado, fold it in now, very gently. You want the avocado to remain in chunks, not turn into guacamole. The avocado adds a buttery richness that makes the salad feel even more luxurious. It is my favorite addition.

This is the most important step. Take a small spoonful. Does it need more salt? More lime? Another pinch of chili powder for heat? Adjust seasonings to your liking. I often find that frozen corn needs a little more salt than fresh corn.

You can serve this salad warm, right after making it, which is how I prefer it. The warmth softens the cheese and makes the flavors meld. Or you can cover it and refrigerate for up to an hour to serve cold. Both ways are delicious. Just note that if you chill it, the avocado might brown slightly, so it is best to add it right before serving if you plan to make it ahead.