Mexican Brown Rice Salad

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2 ears corn, husked

Olive oil, for brushing

1 cup cooked brown rice

2 (15-ounce) cans pinto beans, drained and rinsed

1 red bell pepper, seeded and finely chopped

1 bunch green onions, sliced

1 small jalapeno, seeds and rib removed, diced

3 tablespoons olive oil

Juice of 1 lime

1 teaspoon cumin

1 clove garlic, finely chopped

3 tablespoons chopped fresh cilantro

Kosher salt and freshly ground black pepper

1 cup crumbled queso fresco or feta cheese