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As a note, make the chimichurri first (or even ahead of time) and the tomato salad right before the salmon! It's also up to you whether you'd like to grill the corn or use fresh. If grilling, throw it on the grill with the salmon! If fresh, slice it right off the cob.
Combine the parsley, cilantro, oregano and garlic in a food processor and pulse until small leaves and pieces remain. Add in the vinegar and pulse once more. With the processor going, stream in the olive oil and mix until just combined. Stir in a big pinch of salt, pepper and a small pinch of red pepper flakes. Taste and season additionally if needed.
Stir everything (except the avocado) together in a bowl with a big pinch of salt and pepper. Squeeze in fresh lemon. Add the avocado right before serving.
Preheat your grill to 400 to 450 degrees F.
Pat the salmon dry with a towel. Stir together the paprika, oregano, salt, pepper, garlic powder and red pepper flakes. Sprinkle all over the salmon.
Place the salmon on the grill. Close the lid and cook for 6 to 8 minutes, until it’s opaque and pink. Remove the salmon and let it sit for 5 minutes.