Prepare the corn. If using fresh corn, boil the ears for 5-7 minutes until tender, then cut off the kernels. For a smoky flavor, you can grill the corn first. Alternatively, use high-quality canned or frozen corn that's been thawed.

Combine the base ingredients. In a large bowl, gently mix the corn, diced avocado, cherry tomatoes, red onion, and cilantro. Be careful not to overmix to keep the avocado chunks intact.

Make the dressing. In a small bowl, whisk together lime juice, olive oil, honey, cumin, salt, and pepper until well combined.

Dress the salad. Pour the dressing over the avocado and corn mixture and toss gently to coat. Taste and adjust seasoning as needed. If adding black beans or jalapeño, mix them in at this stage.

Serve immediately or chill. This salad is best served within an hour of preparation. If making ahead, prepare ingredients separately and combine just before serving to prevent avocado browning.