1. Heat a large skillet over high heat.
2. Once hot, add the avocado oil, then the corn, and let cook for approximately 5 minutes stirring frequently.
3. Once the corn is cooked, pour it into a serving bowl and let it cool.
4. While the corn cools, whisk together the yogurt, lime juice, chili powder, cumin, cayenne pepper, salt, and turmeric.
5. Once the dressing is mixed, set it aside while you chop the bell pepper, red onion, jalapeno, and cilantro.
6. Once your veggies are chopped, add them to the serving bowl with the cooled corn, keeping a little bit of the cilantro for garnish.
7. Once all the veggies are in the serving bowl, pour the dressing in and toss everything together.
8. Once your salad is all mixed, top it with a little cilantro and serve!
