In a large saucepan, bring enough water to a rolling boil over high heat. Once boiling, carefully add the husked sweet corn and let it cook for about 2-3 minutes.

Place each ear of boiled corn on a cutting board, securing it vertically. Using a sharp knife, slice down the sides to remove the kernels.

Finely chop the jalapeño and green onions, ensuring to remove jalapeño seeds. Combine chopped vegetables with corn in a mixing bowl.

Carefully cut the semi-ripe avocado in half, discard the pit, scoop out and dice the flesh into small cubes.

Squeeze fresh lime juice over the salad mixture, drizzle olive oil if using, and season with tajin, salt, and pepper.

Gently toss the salad until evenly coated, then serve chilled or at room temperature.