Prepare the Corn - Remove the husk and the silk. Lightly brush each corn cob with olive oil—lightly season salt and pepper.
Grill the Corn - Preheat the grill over high heat, about 400 to 450ºF (204 to 232ºC). Add a small amount of vegetable oil to a folded piece of paper towel, and carefully grease the grill grates. Once ready, add the corn. Close the lid and cook for about 2 to 3 minutes on each side, flipping and covering, about 12 minutes total. There should be some char marks on each side. Transfer to a plate and cool
Cut the Kernels - Stand the ear of corn upright on a cutting board. Holding the stem, use a chef's knife to carefully cut the kernels off the cob.
Mix the Salad - In a large bowl, combine corn, onion, bell pepper, cucumber, avocado, garlic, jalapeno, cilantro, and ¼ cup of queso fresco cheese. Set aside, or cover and refrigerate until ready to serve.
Make the Dressing - In a medium bowl, whisk together yogurt, lime zest, lime juice, chipotle chili powder, cumin, salt, and pepper. Slowly drizzle in olive oil, continuously whisking until dressing is smooth—season with salt and pepper to taste.
To Serve - Before serving, combine the salad with half the dressing. Drizzle the remaining dressing on top. Crumble ½ cup of queso fresco on top and garnish with cilantro.
Recipe Yield: 5 cups
Serving Size: About ⅔ cup
Using Canned Corn or Frozen: You will need 3 cups of kernels. Make sure to defrost the corn. You can add them directly to the salad or saute them in olive oil over medium-high heat until the surface is lightly charred.
Storing: Store in an airtight container for up to 3 days.
If Not Serving Immediately: Wait to cut the avocado. Alternatively, add diced avocado to 1 cup of water plus 1 tablespoon lime or lemon juice and allow to soak for 5 minutes before draining and adding to the salad. Cover and eat within 2 hours. This helps slow down the browning.