Preheat the grill to high heat. Shuck the corn and remove any remaining silk strands. Once the grill is hot, grill the corn for about 2 minutes per side, 8 minutes total.
Allow the corn to cool, then use a serrated knife to cut the corn off the cobs. (I set a small bowl up-side-down in a larger bowl. Then stand the corn on the small bowl, so the cut corn falls into the larger bowl.)
To a salad bowl, add the diced bell pepper, scallions, and cilantro to the grilled corn. Toss to mix.
In a smaller bowl whisk the mayonnaise, lime juice and paprika together. Toss the dressing into the salad.
Finally toss in the cheese, reserving a little to sprinkle on top. Taste, then salt and pepper as needed. Sprinkle cheese over the top and serve.
This salad can be made several days in advance. Cover and chill until ready to eat.