Peel the husks from the corn and grill until lightly toasted. Carefully cut the corn off the cobs and place in a serving bowl.
Zest the limes into the corn then mix the bell pepper, red onion and most of the cilantro.
In a separate mixing bowl, whisk the lime juice, salt and pepper together. Drizzle over the corn mixture.
To serve, top with crumbled cotija or feta, a generous dusting of PERi-PERi rub and the rest of the cilantro. Dig in!