Cut kernels from Corn (4) - you will get about 1 cup per ear. Place Olive Oil (1 teaspoon) in a large skillet and heat until shimmering. Add corn kernels to oil and cook for 5 to 10 minutes, stirring continuously, until corn is heated through and nicely browned.
Remove from heat and cool. Once corn has cooled, add Sour Cream (1/2 cup), chopped Red Bell Pepper (1), Fresh Cilantro (1/4 cup), Lime (1), and Cholula Pepper Sauce (2 teaspoon). Mix well to combine.
Serve either immediately at room temperature or store in refrigerator for up to 3 days and serve chilled.