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In a small bowl, mix olive oil, balsamic vinegar, salt, pepper, garlic powder, and smoked paprika.
Rub the marinade on the steak and let it sit at room temperature for 15–20 minutes.
Heat a grill or skillet over medium-high heat and cook the steak for 4–5 minutes per side (medium-rare to medium).
Let it rest for 5 minutes, then slice thinly against the grain.
Brush the corn with a little olive oil and grill for 8–10 minutes, turning occasionally, until slightly charred.
Let cool, then cut the kernels off the cob.
In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, garlic, salt, and pepper.
In a large bowl, toss mixed greens, cherry tomatoes, red onion, grilled corn, and walnuts.
Add the sliced steak and sprinkle with Gorgonzola cheese.
Drizzle with balsamic dressing and toss gently.
Garnish with avocado slices (optional) and extra Gorgonzola. Serve immediately!