I usually use the Mexican Rotel but use what you like. (warning if you use the 'hot' - it's really hot!) I usually just throw in a couple hands-full of corn, until it looks right but you can use the small can of whole kernel corn, drained.
Diced jalapenos and / or avocado is completely optional. If you like a little more spice, do a little more jalapenos. I think it's a pretty presentation with sliced avocado fanned on the top.
Red onion is prettier also, but use what you have.
Even with the Mexican Rotel, I still like to add just a splash of lime juice but if you don't have it, leave it out.
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