In a large stock pot, bring a pot of water to a boil. Cook corn for 4-5 minutes. (You can also use a trivet in the Instant Pot and and cook on manual high pressure for 2 minutes. Quickly release pressure after cooking). Cut corn off cob.
In a large skillet (or Instant Pot), heat olive oil over medium high heat. Cook bell pepper, jalapeno and onion until softened. Remove from heat.
Stir in corn, lime juice, hot sauce, and salt/pepper, cumin, and smoked paprika.