Bring a large pot of water to a boil over high heat. Add the fresh corn cobs and boil for 1½ to 2 minutes until tender but still crisp. Transfer to ice water for 5 minutes, then cut the kernels off each cob.

While the corn cools, halve the cherry tomatoes and finely chop the red onion. Wash and chop the cilantro, including leaves and stems.

In a large mixing bowl, combine the corn kernels, cherry tomatoes, red onion, and cilantro. Add lime juice, salt, and pepper to taste, and gently toss until coated.

Cover the salad with plastic wrap and refrigerate for at least 1 hour to enhance flavors.

Just before serving, dice the avocado and gently fold it into the salad or layer it on top for presentation.