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Rub the corn with olive oil and a pinch of salt and add to a griddle pan over a medium-high heat and cook for about 10 minutes, turning evenly, until golden and slightly charred.
Meanwhile, add all of the dressing to a large mixing bowl with a good pinch of salt and cracked black pepper (we’ll use this to form the salad) and mix well to combine.
Using a knife, slice the corn off the cob onto a chopping board, then scrape it into the bowl, followed by the spring onions, avocado, coriander, jalapenos and black beans. Toss everything well to coat.
Tip the salad onto a serving plate and serve immediately, scooped with tortilla chips.