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Remove the corn from the cobs. Toss with a little olive oil, the Cajun spice mix, salt and char in a pan until coloured and golden. Set to one side.
Make the dressing by blending the basil, spring onions, honey, red wine vinegar, water, avocado, salt, garlic and parmesan until smooth and vibrant green. Loosen with a splash more water if needed.
Add the drained M&S black beans to a large mixing bowl with the charred corn, red onion, green pepper, feta, Greek yoghurt, lime zest and chopped herbs.
Serve spooned onto a large platter, drizzle over the green dressing. Serve or store for 3+ days in an airtight container.