If using fresh corn, cook the corn kernels in boiling water for 3-4 minutes, then drain and cool. If using frozen corn, thaw it under running water. For canned corn, simply drain and rinse.

In a large mixing bowl, combine the corn, diced avocados, cherry tomatoes, red onion, and cilantro.

In a small bowl, whisk together the lime juice, olive oil, garlic powder, salt, and pepper.

Pour the dressing over the salad and gently toss to combine, being careful not to mash the avocados.

Taste and adjust seasoning if necessary. Serve immediately or chill in the refrigerator for 30 minutes before serving for enhanced flavors.