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Heat the olive oil in a large skillet over medium heat, for 30 seconds.
Add the frozen corn and cook over medium heat for 8-10 minutes, stirring frequently. (The corn should be warm but don’t overcook the kernels or they’ll become mushy.)
In a large bowl, combine the mayonnaise, cheese, and lime juice.
Stir in the diced jalapeño, red onion, cilantro, chili powder, garlic, and red pepper flakes.
Add in the corn into the cheese mixture and stir until well coated.
Add salt to taste, then serve.