Heat olive oil in a large pan over medium high heat.

Add the corn along with garlic powder, oregano, salt, smoked paprika, chili powder, and cumin. Stir to evenly coat.

Cook for 12 to 15 minutes, stirring occasionally, until the corn is lightly charred.

While the corn cooks, mix the juice of half the lime with the vegan mayo in a medium bowl to create the dressing.

Add the diced red bell pepper and red onion to the dressing and stir to combine.

Once the corn is charred, add the remaining lime juice to the pan and scrape up any charred bits. Cook just until the liquid evaporates, then remove from heat.

Let the corn cool for a few minutes, then add it to the dressing bowl and stir until fully combined.

Fold in most of the cilantro, reserving a small amount for garnish.

Chill before serving and garnish with remaining cilantro and any optional toppings.