1. Heat the grill to high heat and place the corn on the grill. Let the corn cook for about 5 minutes or until there are grill marks on one side. Cook the corn for another 4 to 5 minutes, rotating it every few minutes until there are grill marks all around and the corn is tender when pierced with a fork or knife. Remove the corn from the grill and let it cool.

2. Zest and juice the lime. Zest the lime by rubbing it across the microplane to finely grate the green peel of the lime. Only collect the green part, not the inner white part, which is bitter. If you don’t have a microplane, use the fine side of a cheese grater to collect the zest. If you don’t have either of these tools, use a sharp paring knife to remove the green of the lime peel, and then mince it finely with a chef’s knife. When done zesting the lime peel, juice the lime. (If you juice it first, it will be difficult to remove the zest.)

3. Prepare the dressing. In a small jar with a lid, combine the lime zest, lime juice, olive oil, honey, mustard, cumin, chipotle chili powder, garlic, and a pinch of salt. Cover the jar and shake well. Taste the dressing, and add extra salt if needed. Set the dressing aside.

4. In a large mixing bowl, combine the black beans, cherry tomatoes, sweet peppers, and onion. Toss lightly to combine the ingredients.

5. Stand the corn upright and cut down along the length of the cob to remove the kernels. Add the grilled corn kernels to the bowl with the other vegetables.

6. Cut the avocado in half lengthwise, remove the pit, and cut each half into dice-sized pieces. Add the avocado pieces to the bowl.

7. Pour the dressing over the salad and lightly toss everything to combine. Sprinkle the cilantro and cheese over the salad and serve.