Bring a large pot of salted water to a boil. Add the fava beans and cook for 12-15 minutes until tender but not mushy. Drain and let cool slightly. If using fresh fava beans, remove the outer skins by gently squeezing each bean.

While beans are cooling, dice the tomatoes into small cubes, removing excess seeds if desired. Thinly slice the red onion into half-moons. Dice the queso fresco into small cubes, similar in size to the beans.

If using rocoto pepper, remove seeds and membranes carefully (wear gloves as they are very spicy), then finely mince. If substituting with jalapeño, prepare the same way.

In a large mixing bowl, combine the cooled fava beans, diced tomatoes, sliced onions, and queso fresco. Add the minced rocoto pepper or jalapeño.

In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper to create the dressing.

Pour the dressing over the bean mixture and gently toss to combine, being careful not to break up the cheese too much.

Add the fresh cilantro and gently fold into the salad. Taste and adjust seasoning with additional salt, lime juice, or pepper as needed.

Let the salad rest for 10 minutes at room temperature to allow flavors to meld, or refrigerate for up to 2 hours before serving. Garnish with additional cilantro leaves and serve with corn kernels or olives if desired.