For the dressing, combine lime juice, oil, honey, cumin and salt. And mix well by stirring continuously with a small whisk. Set aside.
For the corn tortilla strips, preheat oven to 400˚F.
Stack corn tortillas on a cutting board. Cut in half. Cut each stack of halves into thin strips, widthwise, about 1/4-inch thick.
Transfer tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat.
Bake for 6 minutes, stirring every 3 minutes, or until light golden brown and crisp. Set aside to cool.
First roast the corn in a gas stove directly or in the oven and remove the kernels and set aside.
Combine corn and other salad ingredients in a large bowl. Stir to combine. Add dressing and stir to coat all ingredients. Garnish with cilantro leaves.
Serve with tortilla strips and cojita cheese on the top of bowl.