Cheesy Spicy Corn and Corn Chip Salad

2 cups shredded monterey jack cheese
1/2 head iceberg lettuce, shredded
8 ears corn, cooked, kernels sliced off the cob
2 red or orange bell peppers, chopped
2 chopped jalapeño chiles
1/2 cup thinly sliced red onion
1/2 cup mayonnaise
1/4 cup chopped cilantro or parsley
Salt and pepper
3 cups corn chips, such as Fritos, crushed

In a large bowl, mix the cheese, lettuce, corn, bell peppers, jalapeños, onion, mayonnaise and cilantro; season with salt and pepper. Put into individual plastic serving containers, cover with a lid and refrigerate for up to 2 days.

Just before serving, top the salad with the corn chips.