Prep the vegetables. Dice the red bell pepper and onion. If using fresh cilantro, chop it. If your corn is canned, drain it well. If it’s frozen, thaw and pat dry to avoid a watery salad.

Make the dressing. In a large bowl, whisk together 1/2 cup sour cream, 1/2 cup mayonnaise, 1 tablespoon lime juice, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, and a pinch of salt. Adjust seasoning to taste.

Add the mix-ins. Stir in the corn, bell pepper, onion, and 1 to 1 1/2 cups shredded sharp cheddar. Add cilantro if using. Toss until everything is well coated.

Chill (optional but helpful). Cover and refrigerate for 20–30 minutes to let the flavors mingle. This step also helps the dressing thicken slightly.

Fold in the Fritos just before serving. Add about 3 cups of Chili Cheese Fritos and gently fold to keep the crunch. Start with less and add more if you like it extra crunchy.

Taste and tweak. Add a squeeze more lime or a dash of hot sauce if you want extra zip. If it feels too thick, loosen with a spoonful of sour cream.

Serve right away. Top with a sprinkle of cheddar and a few whole Fritos for garnish. Add sliced jalapeños or a few cilantro leaves if you like.