1. Start by preparing your corn. If you’re using fresh corn, cook it in boiling water for about 5 minutes, then let it cool before cutting the kernels off the cob. For canned or frozen corn, simply drain and rinse before use.
2. In a large bowl, combine the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper. Stir until well mixed.
3. Add the corn kernels, shredded cheese, chopped green onions, and diced red bell pepper to the bowl. If you’re feeling adventurous, toss in the diced jalapeño for an extra kick.
4. Gently fold the ingredients together until the corn is evenly coated with the creamy mixture.
5. Transfer the salad to a serving dish and refrigerate for at least 30 minutes. This allows the flavors to meld beautifully.
6. Before serving, give the salad another gentle stir and adjust the seasoning if needed.

Personal tip: If you prefer a bit more crunch, consider adding a handful of crushed tortilla chips on top just before serving. It’s a trick I learned from my grandmother, who always knew how to add that perfect finishing touch.