Cut the sweetcorn kernels off the cobs and tip into a large mixing bowl. Add all the peppers, chopped red onion, tomatoes, and coriander.

In a small bowl or jug, whisk together the lime juice, olive oil, a pinch of salt, and some black pepper. Stir in the chopped chilli, if using.

Pour the dressing over the salad and toss everything together until well coated. Leave to stand in the fridge for 15–20 mins to let the flavours mingle, or serve immediately at room temperature.