Place the corn in a large pot and cover with water. Bring to a boil. Cover and remove from heat. Let sit 5 minutes, then drain and allow to cool. Once cool, shave the kernels off the cobs using a serrated knife.
Toss the corn together in a large bowl with the tomatoes, black beans and scallions. Set aside.
Whisk the honey and lime juice together in a small bowl. Whisking constantly, slowly pour in the olive oil until fully combined. Season with salt and pepper. Set aside.
When ready to serve, gently fold the avocado and cilantro into the salad ingredients and toss with the honey-lime dressing. Season with salt and cracked black pepper, if desired.