Preheat grill to medium-high heat. Brush the corn with oil and grill for 2 minutes per side, or until char marks form. Remove from grill and set aside to cool to room temperature.

Use a sharp knife to carefully slice down each side of the corn cobs to remove the kernels.

In a large bowl, combine the charred corn kernels, cabbage, jicama, green onions, cilantro, pepitas, cotija cheese, and lime juice.

To make the dressing, in a blender or food processor, add the avocado, Greek yogurt or sour cream, avocado oil, jalapeño, lime juice, cilantro, garlic, water, honey, salt, and pepper. Blend until smooth. The dressing should be nice and creamy. If it is a little too thick, you can add 1 more tablespoon of water and blend again, but you don’t want it too thin.

Pour the creamy avocado dressing over the salad and toss well with tongs until the salad is well coated. Season with salt and pepper, to taste. Garnish with extra cotija cheese and cilantro, if desired. Serve plain or with tortilla chips.