While you're gathering ingredients, start by dicing the red onion into 1/4-inch pieces, mincing the garlic and jalapeno (removing seeds for less heat), and roughly chopping the cilantro. In a small bowl, whisk together the mayonnaise, lime juice, chili powder, smoked paprika, and dried Mexican oregano until well combined and no lumps remain. This dressing base will be ready to incorporate once the corn is cooked and cooled. I like to make the dressing first so the spices have time to bloom and meld together while you're handling the corn.

Heat the neutral oil in a large skillet over medium-high heat until it shimmers. Add the thawed and patted-dry corn along with 1/2 tsp of salt, stirring occasionally for 6-9 minutes until the kernels develop golden-brown char spots. This charring is crucial—it caramelizes the natural sugars and adds a toasted depth to the salad. Once charred, transfer the corn to a bowl and let it cool to room temperature, about 10 minutes.

Once the corn has cooled, add the diced red onion, minced garlic, minced jalapeno, chopped cilantro, crumbled cotija cheese, and the dressing base from Step 1 to the bowl. Toss everything together gently but thoroughly until all ingredients are evenly coated. Taste and adjust seasoning with additional salt if needed. I find that letting the salad sit for 5-10 minutes before serving allows the flavors to marry together beautifully.

Just before serving, cut the avocados in half, remove the pit, and cut the flesh into 1/2-inch cubes. Gently fold the avocado cubes into the salad, being careful not to mash them. Serve immediately while the corn still has some warmth and the avocado is fresh and creamy.