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In a large bowl, mix together the corn kernels, diced red bell pepper, diced avocados, finely diced purple onion, chopped cilantro, and diced jalapeno.
In another bowl, whisk together the mayo, lime juice, Mexican cream, paprika, chili powder, black pepper, cotija cheese, and olive oil to make the dressing.
Pour the dressing over the corn mixture and gently toss everything together until well coated.
Taste the salad and add salt if necessary.
Serve the salad chilled or at room temperature, garnished with lime wedges.