Prep the corn: If using fresh, cut kernels off the cob. For extra flavor, quickly char them in a dry skillet over medium-high heat for 3–4 minutes, stirring until lightly golden. Let cool.

Chop the veggies: Halve the tomatoes, dice the cucumber and avocado, and finely chop the red onion and herbs.

Make the dressing: In a large bowl, whisk lime juice, olive oil, honey, garlic, cumin, salt, and pepper until smooth.

Combine: Add corn, tomatoes, cucumber, onion, and herbs to the bowl. Gently toss to coat.

Add creamy elements: Fold in avocado and cheese, if using. Adjust salt, pepper, and lime to taste.

Chill and serve: Let the salad rest for 10–20 minutes in the fridge to meld flavors. Serve cool or at room temperature.