Combine the grilled corn kernels with the finely diced pepper in a small bowl. Toss and set aside.
Using an emersion blender or a small food processor. Combine all the dressing ingredients and blend until well combined. Set aside.
Slice the Roma tomatoes into ¼” round slices.
Pit and slice the avocados into ¼” slices.
On a 10” - 12” serving plate, alternate a slice of tomato and a slice of avocado. Continue to work around the plate's circumference, leaving the middle of the plate open. Lightly salt the tomatoes and avocados once plated.
Spoon the corn and pepper mixture into the middle of the serving plate, drizzle the dressing over the corn, and a light drizzle over the tomatoes and avocados. You will have some dressing left over.
Serve immediately.