Drain and rinse the corn under cold running water to make sure it is completely thawed out. Remove as much liquid as you can from the corn, then add it to a bowl that has a lid. 

Remove the stems, seeds, and veins from the jalapenos. Dice them up as small as possible, and add them to the bowl with the corn. If you do not want the corn to be too spicy, only use one jalapeno. 

Next, add the diced red onion, the chopped cilantro, the lime juice, and the salt and pepper to the bowl. 

Use a spoon to mix all of the ingredients until everything is fully combined. Serve right away, and store any leftovers in an airtight container in the refrigerator for up to one week.