Prepare the Roasted Peppers: Preheat your oven broiler or grill to high heat. Place the whole bell peppers on a baking sheet or grill rack and cook, turning occasionally, until the skins are charred and blistered on all sides, about 10-15 minutes. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. Once cooled, peel off the skin, remove the seeds and stems, and chop the peppers.

Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, lime juice, minced garlic, honey or maple syrup (if using), salt, and pepper until well combined. Set aside.

Assemble the Salad: In a large salad bowl, combine the chopped roasted peppers, sweet corn kernels, halved cherry tomatoes, diced avocado, mixed greens, finely chopped red onion, and chopped cilantro. If using, sprinkle the crumbled feta cheese or queso fresco over the top.

Toss with Dressing: Drizzle the dressing over the salad and gently toss until all the ingredients are evenly coated.

Serve: Divide the chopped salad among serving plates or bowls and serve immediately.