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Preheat a grill or grill pan over medium-high heat. Brush the corn lightly with olive oil and season with salt and pepper.
Grill the corn for 8 to 10 minutes, turning occasionally, until charred in spots. Remove from the heat and set aside.
While the corn cools, prepare the rest of the vegetables and the dressing. Finely chop the lettuce, cube the avocado and dice the chives.
In a small blender or food processor, combine the vegan yogurt, cilantro, garlic, lime juice, maple syrup, salt, and pepper. Blend until smooth and creamy.
Carefully slice the kernels off the grilled corn cobs.
In a large bowl, combine the lettuce, avocado, chives, grilled corn, and pickled onions.
Drizzle the dressing over the salad just before serving and toss gently to combine. Serve immediately.