Begin by washing and preparing your vegetables. Dice the seedless cucumbers, red and orange bell peppers, and red onion into small, bite-sized pieces for optimal crunch. If using fresh corn, slice it off the cob; otherwise, thaw your frozen corn. Place all the chopped ingredients into a large mixing bowl.

In a separate bowl, whisk together the freshly squeezed lime juice, olive oil, chili powder, salt, and pepper until well combined. The dressing should have a smooth, emulsified consistency.

Pour the dressing over the prepared vegetables in the mixing bowl. Gently toss everything together, ensuring each piece of cucumber, corn, and bell pepper is evenly coated with the dressing.

Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for 15-30 minutes to allow the flavors to meld together.

Once chilled, stir the salad again and transfer it to your serving bowl. Enjoy it cold as a refreshing side dish or a delightful dip with tortilla chips.