Place a large pot filled with water and a bit of salt on high heat and bring to a boil. Add the corns and bring back to a boil. Cook for 7’ keeping the corn kernels al-dente. Remove from the water and allow to cool.

Place each corn standing up and run a sharp knife all the way each side of the cob to remove chunks of kernels.

For the dressing we combine the lime juice and zest with the olive oil, the paprika, salt and pepper. Whisk to combine and keep aside.

Place the cut corn in a large bowl along with the red peppers, jalapenos, tomatoes and onions. Pour ¾ of the dressing and mix well. Add the avocado, pour the remaining dressing and toss gently. If needed season with some more salt and pepper to taste.