In a large skillet, warm the olive oil over medium heat for about 30 seconds until shimmering.

Add the frozen corn and cook, stirring often, for 8 to 10 minutes. The corn should be heated through and lightly charred in spots, but avoid overcooking so it stays tender, not mushy. Remove from heat and let cool slightly.

In a large mixing bowl, whisk together the mayonnaise, crumbled cheese, and lime juice until smooth.

Stir in the diced jalapeño, red onion, cilantro, chili powder, minced garlic, red pepper flakes, and salt.

Add the warm corn and the drained black beans to the bowl, and toss gently until everything is evenly coated with the dressing.

Taste and adjust salt if needed, then serve at room temperature or chilled.