Bring a large saucepan of water to a boil, add the corn, and cook for 2–3 minutes until bright and slightly tender. Avoid overcooking to keep a crisp bite.

Drain and rinse with cool water to stop the cooking. Lay each ear flat and carefully slice the kernels off the cob.

Dice the avocado and finely chop the jalapeño, green onions, and cilantro, keeping pieces evenly sized.

Add corn, avocado, jalapeño, green onions, and cilantro to a bowl. Toss gently to keep the avocado intact.

Drizzle with lime juice and olive oil, then sprinkle tajin, salt, and pepper. Toss lightly until evenly coated, adjusting seasoning as needed.

Let the salad rest a few minutes before serving so the flavors come together. Serve fresh.