Defrost the frozen corn by placing it in a sieve and running warm water over it for 30 seconds.

Drain the corn thoroughly and set aside.

Heat the vegetable oil in a medium saucepan over medium heat.

Add the chopped red pepper to the saucepan and cook, stirring occasionally, until it's almost tender (3 to 5 minutes).

Stir in the drained corn, chopped cilantro, finely chopped jalapeno pepper, salt, and black pepper.

Cook the mixture, stirring occasionally, until everything is heated through (approximately 3 minutes).

Serve immediately.