If using raw corn, slice kernels from cobs with a sharp knife, then scrape the back of your knife against the cob to extract the milky juices. If grilling, brush shucked ears with oil and char over medium-high heat for 3-4 minutes, turning frequently, until lightly blackened in spots. Let cool, then cut kernels. Halve any blueberries larger than a dime so they distribute evenly and don't roll off your chip.

Place diced red onion in a fine-mesh strainer and rinse under cold water for 30 seconds. This tames the raw bite while keeping the crunch. Shake well to dry.

In a large bowl, whisk together lime juice, lime zest, honey, salt, and pepper until the honey dissolves completely. Taste and adjust - the dressing should be bright and slightly sweet to balance the corn.

Add corn, blueberries, bell pepper, jalapeño, and rinsed onion to the bowl. Toss gently with a rubber spatula to coat evenly without crushing the berries. Fold in cilantro last so it stays vibrant green.

Let salsa sit at room temperature for 15 minutes, or refrigerate up to 2 hours. The salt will draw out juices and the flavors will meld. Taste again before serving - corn sweetness varies, so you may need a pinch more salt or squeeze of lime. Serve with sturdy tortilla chips, over grilled fish, or spooned onto tacos.