Boil 2 cups of corn kernels in a pot with enough water for about 10 minutes or until they are tender. Drain the water and set the corn aside.
Heat 1 tablespoon of oil in a pan over medium heat. Add the boiled corn and sauté for 5-7 minutes until they start to char slightly.
In a large bowl, combine the charred corn, 1 finely chopped red onion, 1 chopped green chilli, 2 tablespoons of chopped coriander leaves, and 1/2 cup of grated cheese.
In a separate bowl, prepare the dressing by mixing the juice of 2 limes, 1/2 teaspoon of red chilli powder, 1/2 teaspoon of black pepper powder, and salt to taste.
Pour the dressing over the salad and mix well. Adjust the seasoning if needed.
Chill the salad in the refrigerator for at least 30 minutes before serving.