Prepare the Ingredients: Start by dicing the red onion, mincing the garlic, and chopping the jalapeño and cilantro. Rinse the red onion under cold water to reduce its bitterness and set aside.

Make the Dressing: In a medium bowl, whisk together mayonnaise, lime juice, chili powder, smoked paprika, and dried Mexican oregano until well-combined.

Char the Corn: Heat a skillet over medium-high heat, add a splash of neutral oil. Once shimmering, add corn and cook undisturbed for 3-4 minutes, then stir occasionally for another 3-5 minutes until nicely charred.

Cool the Corn: Transfer the charred corn to a large bowl and let it cool to room temperature for about 10 minutes.

Combine the Ingredients: Once cooled, add the diced red onion, minced garlic, chopped jalapeño, cilantro, and creamy dressing to the bowl. Stir gently until well-coated.

Adjust the Seasoning: Taste the salad and season with salt as desired. You can also add more lime juice or spices.

Fold in the Avocado: Just before serving, cut ripe avocados into cubes and gently fold into the salad.

Serve Immediately: Serve your salad warm, garnished with extra cilantro or cotija cheese if desired.