If using fresh corn, husk and boil it in salted water for about 5 minutes until tender. Drain and cool. Alternatively, use 4 cups frozen corn, thawed in a colander.

In a large mixing bowl, combine corn, halved cherry tomatoes, diced bell peppers, and chopped red onion. Stir gently to mix.

In a separate bowl, whisk mayonnaise, apple cider vinegar, sugar, garlic powder, and salt and pepper until smooth.

Pour dressing over vegetable mixture and stir gently to coat evenly.

Fold in shredded cheddar cheese carefully to maintain the salad's texture.

Cover and chill in the refrigerator for at least 30 minutes to meld flavors.

Before serving, stir the salad and adjust seasoning if needed. Garnish with fresh parsley.