In a large mixing bowl, drain the canned whole kernel corn thoroughly and add it in. Next, dice the red bell pepper and toss it in along with the shredded Mexican blend cheese. Add a generous scoop of mayonnaise and sprinkle in some black pepper. Using a spatula, stir everything together gently until well-coated.

Just before serving, take a handful of Chili Cheese Fritos and place them in a zip-top bag. Crush the Fritos to your desired level of coarseness using a rolling pin or your hands.

Gently fold the crushed Fritos into the mixed salad, ensuring the chips are evenly distributed without breaking them too much.

If desired, finely chop fresh cilantro and sprinkle it over the top of the salad. Serve immediately for maximum crunchiness, or chill in the fridge for about 15 minutes to allow the flavors to meld.