In a large skillet set to high heat, add olive oil. Stir in corn and cook for 5-6 minutes, or until the corn begins to char slightly. Alternately, you can place the corn in an ovensafe dish under your oven broiler and stir every 4 minutes, until corn is charred through. Pour corn into a large bowl. Let cool for 10 minutes.
Add remaining ingredients to bowl. Stir together until well combined. At this point, you can refrigerate the salad up to 2 days, or serve immediately.
Just before serving, stir in crumbled cheese and chopped avocado.
Adapted from Jo Cooks
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