In a large mixing bowl, combine peeled and smashed avocado, fresh squeezed lime juice, salt, diced red bell pepper, and diced jalapeno. Mix well.
Grill an ear of corn and carefully remove the kernels from the cob. Top the guacamole with the grilled corn kernels.
Crumble the queso fresco and add sprinkle it over everything. Add a few leaves of fresh cilantro if you desire.
Serve with tortilla chips, naan bread or anything you like to use for dipping.
Serve and Enjoy.