Cook the fresh corn on a grill preheated to medium-high heat for about 8-10 minutes, turning occasionally until charred. Alternatively, boil in salted water for 4-6 minutes.

Once cool, stand an ear upright and slice down the sides to remove about 2 cups of kernels.

Chop bell pepper, halve cherry tomatoes, and finely chop red onion (soak if desired). Roughly chop cilantro.

Whisk together lime juice, olive oil, salt, and pepper in a small bowl.

In a mixing bowl, combine corn, diced avocado, tomatoes, onion, bell pepper, and cilantro. Drizzle with dressing and toss gently.

Serve immediately or refrigerate for 30 minutes to enhance the flavors.