1. Prepare the corn by boiling for 3–4 minutes or grilling until lightly charred, then cool and cut the kernels from the cob.

2. Dice the red bell pepper and finely chop the red onion and cilantro.

3. In a bowl, whisk together mayonnaise or Greek yogurt, sour cream, lime juice, lime zest, chili powder, salt, and black pepper.

4. In a large bowl, combine the corn, diced vegetables, and chopped cilantro, then pour the dressing over and toss gently to coat.

5. Chill the salad for at least 30 minutes to allow the flavors to meld.

6. Just before serving, garnish with diced avocado, cotija cheese, or a sprinkle of smoked paprika.