1. If using fresh corn, remove kernels from cob by standing ear upright and cutting downward with sharp knife. Optional: char corn in dry skillet over high heat for 3-4 minutes for extra flavor.

2. Prepare avocados by cutting around pit, twisting to separate halves, removing pit, and scoring flesh in crosshatch pattern before scooping with spoon into 1/2-inch cubes.

3. Halve cherry tomatoes and let drain briefly on paper towels to prevent excess moisture.

4. In small bowl or jar, combine lime juice, olive oil, minced garlic, cumin, salt, pepper, and cayenne if using. Whisk vigorously or shake until well combined.

5. In large mixing bowl, gently combine corn kernels, halved tomatoes, diced bell pepper, red onion, green onions, and chopped cilantro.

6. Add diced avocado to the vegetable mixture.

7. Pour lime dressing over salad and fold together very gently using large spoon or silicone spatula, working from bottom to top rather than stirring in circles.

8. Taste and adjust seasoning, adding more lime juice, salt, or cilantro as needed.

9. Let rest 5-10 minutes before serving to allow flavors to meld.

10. Garnish with extra cilantro, lime wedges, and optional cheese before serving.