Add avocado oil to a large cast-iron skillet over medium heat.
Allow the skillet to heat through for 4-5 minutes before adding the corn, chile-lime seasoning, cumin, chili powder, coarse salt, and pepper to the skillet. Saute for 12 minutes, stirring frequently. Remove the skillet from the heat.
Add the tomatoes, onion, garlic cloves, jalapeno, half of the cilantro, and half of the cotija cheese to the skillet, and stir to incorporate.
Add the dressing ingredients to the skillet and mix until evenly coated.
Top with the remaining half of the cotija cheese and cilantro.