Heat olive oil over medium heat in a large skillet. Add corn and cook until lightly charred, stirring occasionally for about 10 minutes. Set aside and let the corn come to room temperature.
In a mixing bowl, combine mayonnaise, lime juice, chili powder, Cholula Green Pepper and cilantro until the dressing has reached a smooth consistency.
In a large serving bowl, add the corn, onion, jalapeño and avocado. Drizzle the dressing over. Stir gently to combine. Top with more freshly chopped cilantro, cotija cheese and chili powder for serving.