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Prep the zucchini. Slice the zucchini lengthwise, then slice into half-moon shaped wedges or slices.
Next, heat a large skillet over medium-high, then add the avocado oil. Add the zucchini in 2 batches if needed, so you can spread it out. Cook for 4-5 minutes without touching it. Flip it and continue to cook until each side is charred. Repeat with the second batch.
Char the corn. Brush the outsides with a little avocado oil, then use tongs to char corn over a gas stove flame. Alternatively, you can place the corn on a sheet pan and roast about 4 minutes per side. Use a knife to shave the kernels off the husk. Set aside.
Make the dressing. Add the ricotta cheese, olive oil, lime juice, honey, jalapeño, cumin, salt and paprika to a covered jar or bowl. Shake or whisk vigorously to combine.
Assemble the salad. Add the zucchini, corn, chopped avocado, arugula, crumbled feta and chopped cilantro to a large bowl. Add the dressing and toss to combine.