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Heat a large cast iron skillet over medium-high heat. Add 1 tbsp avocado oil and 4 cups corn kernels in a mostly even layer. Leave it alone for 2–3 minutes at a time so it actually chars instead of steaming. Cook about 8–10 minutes total until you get deep golden-black spots. Remove from the skillet to a large bowl.
Pat chickpeas dry. Once corn is removed, still over medium-high heat, add another 1 tbsp avocado oil and 30 ounces of chickpeas. Add salt and chili powder. Cook 5–7 minutes until slightly blistered, then add to the bowl with the corn.
While waiting for the corn and chickpeas to cool. In a small bowl, add ½ cup vegan mayo, 2 tbsp vegan yogurt, juice of 2 limes, 1 clove minced garlic, 1 tsp chili powder, and ½ tsp each smoked paprika and cumin. Also add either 1 tbsp chipotle pepper in adobo sauce or ¼ tsp chipotle chili powder. Whisk together well. Taste and adjust to seasoning.
Once the corn and chickpeas are cooled, add ½ cup chopped cilantro, ⅓ cup diced red onion, 1 diced jalapeno, 1 diced avocado, ¼ cup toasted pepitas (if adding), and the dressing. Carefully fold in the dressing until everything is coated and mixed well together.
Serve family style or in individual bowls with crackers, tortilla chips, or just by itself.