Coat corn with oil and grill until lightly charred, turning frequently, 10-15 minutes.
Whisk lime juice, hot sauce, cilantro, jalapeno, sugar, honey, salt and pepper together in a small bowl while corn grills. Allow corn to cool slightly, then slice kernels off cob and toss in dressing to coat. Add avocado and tomato to the corn mixture. Garnish with Cotija cheese and cilantro.
Recipe by sweet caroline's cooking at https://sweetcarolinescooking.com/2014/07/17/grilling-season-spicy-grilled-corn-salad-w-avocado-cotija/