Fill a large saucepan with water and bring it to a rolling boil over medium-high heat. Add the sweet corn and cook for 2-3 minutes until bright yellow and tender.

Drain the corn and rinse it under cool water to stop the cooking process. Slice the kernels off the cob.

In a large mixing bowl, combine the sliced corn, cubed avocado, finely chopped jalapeño, sliced green onions, and fresh cilantro.

Squeeze in fresh lime juice and drizzle with olive oil. Sprinkle tajin, and season with salt and pepper to taste.

Gently toss everything together, ensuring each avocado cube is coated in the dressing without mashing the avocado.