1. Prepare the corn for grilling: Start by husking your ears of corn. You can remove all the silk or leave a little on – it will char off on the grill. Lightly brush each ear of corn with a little olive oil to help prevent sticking and enhance browning.

2. Grill the corn: Preheat your grill to medium-high heat. Place the oiled corn directly on the grates. Grill for 10-12 minutes, turning occasionally, until the kernels are tender and slightly charred in spots. The charring adds a wonderful smoky flavor that is key to this salad.

3. Cool and cut the corn: Once grilled, remove the corn from the grill and let it cool for a few minutes until it’s comfortable enough to handle. Stand each ear upright in a large bowl and carefully cut the kernels off the cob using a sharp knife. The bowl will help catch any stray kernels.

4. Prepare the remaining vegetables: While the corn is cooling, dice the ripe avocados into bite-sized pieces, halve the cherry tomatoes, and finely dice the red onion. Chop the fresh cilantro.

5. Combine the salad ingredients: Add the grilled corn kernels, diced avocado, halved cherry tomatoes, finely diced red onion, and chopped cilantro to the large bowl with the corn.

6. Dress the salad: Drizzle the 2 tablespoons of olive oil over the salad ingredients. Squeeze the juice from the lime over everything. Season with salt, black pepper, and an optional pinch of chili powder for a subtle warmth.

7. Toss and serve: Gently toss all the ingredients together until everything is well combined and coated with the dressing. Taste and adjust seasonings if needed. Serve immediately for the best texture and flavor.