Wash and slice the Persian cucumbers into thin rounds. Dice the orange bell pepper and finely chop the red onion. Combine these in a large mixing bowl with corn kernels.

In a separate bowl, whisk together the fresh lime juice, red wine vinegar, honey, chipotle chili powder, salt, and ground black pepper until smooth.

Pour the dressing over the vegetable mixture, ensuring everything is evenly coated. Toss gently to combine.

Chop the fresh mint leaves and fold them into the salad gently.

Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes.

Before serving, sprinkle crumbled Cotija cheese over the top and toss gently to incorporate.