In a large cast-iron skillet over medium-high heat, add the corn kernels (dry, no oil). Roast for about 5-8 minutes, stirring occasionally, until the corn is lightly charred and golden. Remove from heat and let cool completely.

In a small mixing bowl, whisk together the olive oil, fresh lime juice, minced garlic, ground cumin, salt, and pepper until the dressing is well emulsified.

In a large salad bowl, combine the cooled charred corn, halved cherry tomatoes, and diced red onion.

Gently fold in the diced avocado and chopped cilantro, being careful not to mash the avocado pieces.

Drizzle the dressing over the salad and toss very gently to coat all ingredients evenly.

Sprinkle the crumbled Cotija cheese over the top and serve immediately, or chill for 30 minutes to allow flavors to meld.