Begin by dicing the red bell peppers and purple onion into small, even pieces using a sharp knife. Place in a large mixing bowl.

Next, grate the block of cheddar cheese finely. Sprinkle the grated cheese into the bowl with your chopped veggies.

Incorporate the corn into the large bowl. Drain canned corn thoroughly if used; thaw and drain excess water if using frozen corn.

Gently break the Chili Fritos into bite-sized pieces and fold them into the mixture just before serving.

Add the mayonnaise into the bowl, mixing thoroughly to coat all ingredients evenly. Substitutions can be made for vinaigrette preferences.

Transfer the salad to a serving platter and serve immediately to enjoy the refreshing and crunchy textures.