Mexican Street Corn Salad

I found THE TATTOOED CHEF'S MEXICAN STREET CORN in the frozen section at Costco a few months ago and my family fell in love with it! The last few times I've been to Costco - they haven't carried it - so I tried this recipe and it was AMAZING!!! The frozen option is so easy and fast - but this hit the spot! Seriously SO GOOD!

Mexican Street Corn Salad

6 ears corn, shucked
4 scallions
2 jalapenos
1 red bell pepper
1/3 cup sour cream
1/4 cup mayonnaise
1 teaspoon chipotle chili powder
Zest and juice from 1 lime
1 clove garlic, grated on a rasp grater
One 15-ounce can black beans, drained and rinsed
1 cup grated cojita cheese 
Kosher salt to taste
1/4 cup chopped fresh cilantro

Put the corn, scallions, jalapenos and bell pepper directly on the grates. Grill, turning, until charred on all sides, 2 to 3 minutes for the scallions, 5 to 8 minutes for the peppers and 8 to 10 minutes for the corn; set aside to cool.
In a medium bowl, add the sour cream, mayo, chipotle chili powder, lime zest and juice and garlic and mix to combine.
Slice the corn kernels from the cobs. Remove the ribs and seeds from the red pepper and cut into small dice. Chop the scallions and dice the jalapenos (seeds and ribs removed to taste). Put the corn, red pepper, jalapenos, scallions and beans in the bowl with the dressing and mix to combine while the veggies are still slightly warm. Sprinkle the cojita over the salad. Season with salt. Top with the cilantro and serve immediately slightly warm, or refrigerate until ready to serve.