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Preheat grill to medium-high heat. Grill corn, turning every 3 minutes until all sides are lightly charred. Once cool, cut the kernels off the corn cobs (see notes).
In a large bowl combine lime juice, olive oil, salt and pepper. You’ll use this bowl for the salad too, so grab a big one!
Add red onion (let them marinate in the dressing for few minutes to “tame” the onions, if desired). Add the grilled corn, radishes and fresh herbs, and toss together. Add the avocado (right before serving.)
Adjust to taste, adding salt, lime or pepper as needed. If you like spice, add chili flakes, or a pinch of cayenne.