Preheat your grill to medium-high heat (400-450°F). Make sure the grates are clean and lightly oiled to prevent sticking.

Brush each ear of corn lightly with olive oil, making sure to coat all sides evenly.

Place the corn directly on the grill grates. Grill for 10-12 minutes total, rotating every 2-3 minutes with tongs to get even char marks on all sides. The kernels should be lightly charred and tender.

While the corn grills, whisk together the lime juice, honey, olive oil, minced garlic, salt, and pepper in a small bowl until well combined. Set aside.

Remove the corn from the grill and let it cool for 5 minutes. Stand each ear upright in a large bowl and carefully cut the kernels off the cob using a sharp knife, rotating as you go.

Add the diced red bell pepper, minced jalapeño, and red onion to the bowl with the corn kernels. Pour the honey-lime dressing over the top and toss everything together until evenly coated.

Transfer the salad to a serving bowl. Top with crumbled cotija cheese and fresh chopped cilantro. Serve immediately or refrigerate until ready to serve.