Cook Corn: Bring large pot of water to a boil. Carefully add ears of corn and cook for 3-5 minutes until kernels are tender but still crisp. Remove corn from the water and let it cool enough to safely handle.

Cut Corn: Stand each ear of corn up on its end and use a sharp knife to carefully slice kernels off the cob. Place kernels in a large mixing bowl.

Add Vegetables: Add cherry tomatoes, red bell pepper, cucumber, red onion, basil, and cilantro to the bowl with the corn. Stir to combine everything.

Add Avocado: If you're using avocado, add it in and gently toss with the other vegetables. Be careful not to mash it if you prefer chunks of avocado in your salad.

Dress Salad: In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour dressing over salad and toss everything gently to combine. Taste and adjust seasoning as needed.

Chill: Let salad chill in refrigerator for at least 15 minutes to allow flavors to meld.

Garnish Then Serve: Just before serving, sprinkle crumbled feta or cotija cheese atop salad, then serve.