Preheat your grill or grill pan over medium-high heat. Husk the corn and remove all silk threads. Grill the corn, turning occasionally, until kernels are golden and slightly charred, about 8-10 minutes. Let cool just enough to handle.
Remove the kernels from the cooled corn cobs by standing the cob vertically and slicing downward with a sharp knife, collecting the kernels in a bowl. The corn should be tender and slightly smoky.
Chop the ripe tomatoes into bite-sized pieces and place them in a large mixing bowl. Add the diced avocado gently, trying to keep their shape intact.
Pour the roasted corn kernels into the bowl with the tomatoes and avocado. Drizzle with extra virgin olive oil, then sprinkle with sea salt and freshly ground black pepper.
Add the chopped fresh herbs to the mixture for a burst of flavor, then gently fold everything together until evenly coated and incorporated.
Give the salad a taste and adjust seasoning if needed. Serve immediately in individual bowls, enjoying the vibrant textures and fresh aromas.
