Start by shucking the corn and removing the kernels from the cobs. You can use a sharp knife to cut down the sides of the corn cobs to collect the kernels in a bowl.

In a large mixing bowl, combine the corn kernels, diced red bell pepper, diced cucumber, halved cherry tomatoes, diced avocado, and finely chopped red onion.

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

Pour the dressing over the salad mixture and gently toss to combine, being careful not to mash the avocado.

Add the chopped cilantro and give the salad one last gentle toss.

For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.