Heat a large cast-iron skillet or griddle over high heat. Add the corn and cook, stirring occasionally, until lightly charred, about 5 minutes. Stir in the lime juice and season to taste with salt.
On each serving bowl, place a large swoop of the whipped goat cheese. Top with the corn, queso fresco, homemade chili powder, and pico de gallo. Serve immediately.
For the Whipped Goat Cheese
Combine the goat cheese and the heavy cream in the bowl of a food processor. Process until very smooth and airy, scraping down the sides of the bowl as needed.
For the Pico de Gallo
In a medium bowl, stir together the red onion, lime juice, and a pinch of salt. Let them rest together for 5 minutes. Stir in the tomatoes, cilantro, and jalapenos. Add more salt to taste.
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/08/mexican-street-corn-salad-with-pico-de-gallo-whipped-goat-cheese-and-queso-fresco.html