Preheat your grill to high. Remove any leaves or silk from the corn. Place the corn on the grill and roast for 7-10 minutes, turning frequently, until the outside of the corn is lightly charred.
Allow the corn to cool completely. Cut off all of the corn kernels and dump them into a large bowl.
Add the onion, bell pepper, avocado, cherry tomatoes and cilantro to the corn and toss gently to combine. Set aside.
Combine all of the ingredients for the TABASCO lime vinaigrette in a small bowl, whisking to dissolve the honey and salt. Pour over the salad and toss gently to combine.
Refrigerate until ready to serve. Great as a side dish or even with chips!