Begin by dicing the red bell pepper and purple onion into small pieces. If using fresh corn, boil it for 5-7 minutes until tender, then cool and cut the kernels off the cob. Grate the cheddar cheese.

In a large mixing bowl, combine your corn, diced bell pepper, and onion. Pour in the mayonnaise and stir well to coat evenly.

If opting for a heartier salad, incorporate optional add-ins like black beans, diced tomatoes, or avocado chunks, stirring gently.

Cover the mixing bowl with plastic wrap and refrigerate for about 30 minutes to allow the flavors to meld.

Just before serving, fold in the Chili Fritos gently to avoid breakage, ensuring even distribution.

Spoon the completed salad into a serving bowl and garnish with additional cheese or whole Fritos if desired. Serve immediately.