For the Grilled Corn Salad:

• 5 ears fresh corn husked with silks removed
• 1 ½ tablespoons extra-virgin olive oil
• 2 teaspoons  kosher salt
• ¾ teaspoon ground black pepper
• 1 pint halved cherry tomatoes about 2 cups
• 2 cups packed arugula
• 1 medium avocado peeled, pitted, and diced
• 1 small red bell pepper cored and finely chopped
• 4 green onions finely chopped
• ¼ cup chopped fresh cilantro

For the Dressing:

• ¼ cup fresh lime juice from about 2 limes
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon honey
• 1 teaspoon paprika
• ¾ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon onion powder