Heat a sauté pan over medium heat for 2 minutes. Add the onion, red bell pepper, and jalapeño, and sauté for about 5 minutes or until they soften. Add a splash of water as needed if it starts to stick.
Add in the corn and sauté for about another 4 minutes.
Transfer the corn mixture to a bowl and let everything cool down for about 5 minutes and then stir in the cilantro, lime juice, salt and freshly ground black pepper.
Place in the fridge to chill for at least an hour before serving. The flavors really get to know each other this way!
Add some chopped avocado for creaminess!