Heat olive oil in a large skillet over medium-high heat. Add corn kernels and cook for 5–7 minutes, stirring occasionally, until tender and lightly charred.

Add black beans, red onion, and jalapeño. Cook for 2–3 minutes, until warmed through and the onion has slightly softened.

Reduce heat to low. Stir in mayonnaise, cotija cheese, lime juice, and Tajín until everything is evenly combined and creamy. Cook for 1–2 minutes, just until warmed through.

Remove from heat and stir in fresh cilantro.

Transfer to a serving bowl and top with additional cotija cheese, Tajín, and cilantro if desired.

Serve warm with tortilla chips, or use as topping for burrito bowls. Enjoy!