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Cook corn. Heat a large frying pan over medium-high heat. Brush corn with 1 tbs oil and gril until desired char reached. Set aside to cool slightly, then using a small knife, cut kernels from cob. Discard cob.
Meanwhile, heat 1 tbs remaining oil in a saucepan over medium heat. Add chorizo. Cook chorizo, turning, for 5 minutes or until golden and crisp. Using tongs, transfer chorizo to a plate lined with paper towel.
Now add onion and sweat until golden. Cook couscous, stirring, for 1 minute or until light golden. Add 2 cups boiling water. Reduce heat to low and simmer, covered, for 10 minutes or until liquid has been absorbed and couscous is tender.
Combine couscous, chorizo, corn, onion, tomato, avocado and parsley on a platter. Drizzle with lime (or lemon) juice, top with extra parsley leaves. Season as required and serve.