Roasted Red Pepper Corn Salad

Preheat the oven to 400 F.

If fresh corn is not in season, frozen or canned is fine. Spread the kernels out on a baking sheet or in a cast iron pan and roast them in the oven for about 15 minutes. At the same time, roast the whole bell pepper on the same pan until the outer skin is slightly blackened. Remove pan from the oven and allow veggies to cool enough to handle. Pull the peel off of the pepper, remove the stem and seeds and dice it.

In a medium sized bowl, whisk together the mayonnaise, milk and lemon juice. Add the red onion and cilantro and season with salt and pepper. Add the corn kernels, chickpeas and diced pepper and fold in the crumbled cheese.