Melt the butter in a cast iron skillet over high heat; add corn and cook undisturbed for 3-4 minutes until blistered and charred in spots, then stir and cook 2 minutes more until hot. You should see browned, charred edges on the kernels before removing the skillet.

Transfer the charred corn to a cool surface and let it cool while you prepare the dressing and chop the remaining ingredients.

Whisk together fresh lime juice, lime zest, olive oil, honey, cumin, salt, and cracked black pepper until combined and smooth. Stop when no honey streaks remain and the dressing looks glossy.

Combine the charred corn, red onion, cherry tomatoes, cilantro, and jalapeño in a large bowl. Mix gently so the vegetables are evenly distributed without crushing the tomatoes.

Pour the lime dressing over the salad and toss to coat thoroughly. The corn should look lightly glossy and the dressing should cling to the onions and tomatoes.

Fold in diced avocados gently to keep the pieces intact. Stop mixing as soon as the avocado is coated to avoid mashing.

Taste and adjust with more lime juice or salt, then serve immediately or within 1 hour. The salad is best when the avocado is still bright and creamy.