Begin by draining canned corn in a colander if using. For fresh corn, husk the ears and cut the kernels off the cob, yielding about 4 cups. Next, dice the green and red bell peppers, along with the red onion.

In a large salad bowl, mix together the prepared corn, diced bell peppers, onions, and grated sharp cheddar cheese. Gently fold until well combined.

In a measuring cup, whisk together mayonnaise, sour cream, chili powder, cumin, black pepper, and lime juice until smooth and creamy.

Drizzle the dressing over the salad mixture and gently toss until thoroughly coated in the dressing.

Just before serving, fold in Frito Corn Chips to maintain their crispiness.

Chill in the refrigerator for about 30 minutes to allow flavors to meld before serving.