If using fresh corn, cook it in boiling water for 4–5 minutes, then cool and cut the kernels from the cob.In a small bowl, whisk together the olive oil, lime juice, honey, garlic powder, salt, and black pepper.In a large mixing bowl, combine the corn, cherry tomatoes, red onion, cilantro, and jalapeño if using.Add the diced avocado and gently toss to avoid mashing it.Pour the dressing over the salad and mix gently until evenly coated.Sprinkle with cotija cheese or feta if desired.Refrigerate for 10 minutes before serving for the best flavor.
