Remove the husk from the corn on the cob and cut the kernels off the cob, using a knife.
Heat a wide pan with add oil. I used a cast iron pan and even nonstick pan works.
When the pan is hot, add corn kernels and cook for until kernels are charred, stirring the kernels every few minutes. This takes about 5-8 minutes depending on how tender the kernels are.
A minute before kernels are cooked/charred evenly, add chopped jalapeno peppers. Toss for a minute.
Transfer to a bowl and let the kernels cool.
In a separate small bowl, mix rest of the ingredients, keeping aside some scallions, cilantro and cheese, for garnish.
Add mayonnaise mixture to cooled kernels, toss well.
Garnish with cilantro, scallions, cheese and serve.