Preheat your grill to medium-high heat. Peel back the husks of the corn without removing them and remove the silk. Soak the ears of corn in water for about 10 minutes to prevent them from burning. Place the corn on the grill, turning occasionally, until the husks are charred and the kernels are tender, about 15-20 minutes.

Allow the grilled corn to cool slightly. Once cool enough to handle, use a sharp knife to cut the kernels off the cob and transfer them to a large bowl.

Add the diced red bell pepper, chopped red onion, and halved cherry tomatoes to the bowl with the corn. Toss gently to combine all the ingredients evenly.

In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. Drizzle the dressing over the salad and toss to coat thoroughly.

Fold in the chopped cilantro and crumbled cotija cheese. These garnishes add freshness and a creamy texture to the salad.

Transfer the salad to a serving dish and enjoy it cold or at room temperature. This makes for a refreshing side at any BBQ or cookout.

Place any leftovers in an airtight container and refrigerate for up to three days. The flavors will continue to meld, enhancing the taste.