**If grilling the corn, start that first, so the corn can cook while you mix up the other ingredients.

TO GRILL CORN:

1. If grilling the corn (optional), brush a grill pan with high-heat oil or spray (like avocado oil). Heat grill pan over medium heat and place 2 ears corn on the preheated pan.
2. Cook 2-3 minutes per side, rotating until corn has char marks all around.
3. Allow the corn to cool slightly, then slice the corn off the cob. To do this, stand an ear of corn upright on an end and run a knife down the sides of the cob until all the corn is removed. Repeat with second ear of corn.

PREPARE THE BEAN DIP LAYER:

1. In a medium bowl, combine refried beans and salsa.
2. Stir refried beans and salsa to mix well (refried beans should be more spreadable), and spread bean dip out over the bottom of a 2 quart baking/serving dish (8×8” square or oval shaped).
3. Set aside while you prepare corn salsa layer.

NEXT, PREPARE THE CORN SALSA LAYER:

1. Add diced avocado to a medium bowl and coat with fresh lime juice. (Stir to coat well, as the lime juice helps keep the avocado from browning.)
2. Add cooked corn to the avocado and lime mixture. Add diced grape tomatoes, black beans, red onion, cilantro, and jalapeño (if using) to the bowl.
3. Sprinkle chili powder, salt, and pepper over the mixture and stir to combine the corn salsa well.
4. Pour the corn salsa layer into the serving dish over the prepared bean dip layer, gently spreading the corn salsa out evenly.
5. Cover and refrigerate until ready to serve.