Cook the corn: Bring a large pot of water to a boil. Add the corn and cook for 5 minutes. Remove and let cool slightly.

Cut the corn: Once cooled, stand each ear of corn upright and slice the kernels off the cob with a sharp knife.

Prepare vegetables: In a large bowl, combine the corn kernels, diced red bell pepper, chopped red onion, and diced avocado.

Make the dressing: In a small bowl, whisk together olive oil, lime juice, salt, black pepper, and chili powder (if using).

Combine: Pour the dressing over the vegetable mixture and toss gently to coat all ingredients evenly.

Garnish and serve: Sprinkle chopped cilantro over the salad. Serve immediately or chill for 30 minutes to let flavors meld.