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  Prepare the Ingredients: Husk the corn, chop the peppers, avocado, cilantro and garlic and place them into a bowl with crumbled cheese. Squeeze the lime juice and set it aside.
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  Heat a gas grill at medium-high heat.
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  Brush the husked corn with olive oil and place them onto a hot grill and cover it.
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  Cook for 5 to 10 minutes until the underside of the corn cobs begin to get char and turn them over. Continue to cook until they become slightly charred on all sides - about 15 minutes total grilling time.
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  Remove the corn from the grill set it aside until it is cool enough to handle (you can also place the corn in the refrigerator to speed up the cooling process).
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  Once the corn has cooled off; cut the kernels off of the cobs and place them into the bowl with the peppers, garlic, avocados, cheese and cilantro.
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  Add the lime juice and mix all of the ingredients together.
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  Grilled Corn Salad without a Grill

Make it witout a grill

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  If you are using fresh corn, remove the corn husks and rinse the corn off and add them to a pot of boiling water. Cover and reduce the heat to low and let them cook for 5 to 8 minutes. Drain them and pat them dry.
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  Grab a cutting board and a sharp knife and cut the kernels off. If you are using frozen corn, open the bag, and add it straight to the pan.
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  Heat a cast-iron skillet with 1 tablespoon of olive oil over medium to high heat. Once the pan is hot, add the corn kernels and cook them until they cook through and have a slight char on them.
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  Add the corn kernels to the mixing bowl with the other ingredients and mix everything together.