In a small mixing bowl, whisk together ½ cup mayonnaise, the juice of two freshly squeezed limes, 1 teaspoon chipotle powder, ½ teaspoon garlic powder, and a pinch of salt and pepper.

Aim for a creamy consistency that is smooth and well blended.

In a large bowl, combine 3 cups of roasted corn, 1 can of drained and rinsed black beans, 1 diced avocado, ¼ cup chopped cilantro, ½ cup finely diced red onion, and 1 diced jalapeño.

Stir gently to mix all the ingredients, ensuring that the creamy avocados remain intact.

Pour the prepared dressing over the colorful mixture of corn, beans, and vegetables.

Use a spatula to gently fold the dressing into the salad, ensuring all ingredients are well coated.

Taste the salad and adjust the seasoning according to your preferences.

Add more lime juice or chipotle powder as desired.

Cover the salad with plastic wrap and chill it in the refrigerator for about 30 minutes before serving.

Once chilled, give the salad one last gentle stir and serve garnished with extra cilantro or crumbled cotija cheese.