Add 2 tsp of avocado oil to a large pan and bring to medium-high heat. Add in the corn and garlic and cook until some of the corn kernels start to brown. Stir only occasionally so that the kernels have time to brown or char a bit. Remove from heat and place in a large bowl.
Add the red pepper, poblano pepper, red onion, cilantro, and black beans to the large bowl. Top with feta or cojita cheese and mix.
In a small bowl add the sour cream, lemon juice, maple syrup, paprika, cumin, salt and cayenne pepper. Mix well. Add to the top of the salad and mix well until combined.
Storage:Store in a sealed container in the fridge for up to 4 days.Using Greek yogurt instead of sour cream? Make sure to thin it out by adding about 1-2 tsp of milk to the Greek yogurt21 Day Fix Container Count:1/2 yellow, 1/4 blue, 2 tsp... there are some veggies in there but less than a 1/4 green.