Prepare the corn salad by combining the grilled corn, avocado, red onion, jalapeño, cilantro, lime juice, cumin, and paprika.
Prepare the creamy cilantro sauce by blending the cilantro, Greek yogurt, oil, mayonnaise, lime juice, and garlic.
Grill or pan-fry the halloumi slices until golden brown on both sides.
Assemble the tacos by placing the halloumi slices and corn salad in the tortillas, and drizzling with the creamy cilantro sauce.