1. Add mayonnaise, sour cream, olive oil, lime juice, salt and pepper to a small mason jar. Seal with lid and shake to combine. 
  2. Place the corn, red onion, red pepper, jalapeno, cilantro, Kerrygold Dubliner cheese, chili powder, paprika and cumin in a large bowl. Pour the dressing over the corn mixture and stir to combine. 
  3. Preheat the grill to 400°F. Cook the hot dogs until heated through, turning frequently. Remove from grill and tent to keep warm. 
  4. Place cooked hot dogs on buns and top with corn salad. Garnish with additional cilantro and grated Dubliner cheese, if desired, and serve.  

Recipe by Garnish with Lemon.