Prepare the Vinaigrette: In a small bowl or jar, whisk together the lime juice, olive oil, honey (or agave), cumin, and chili powder (if using). Season generously with salt and freshly ground black pepper to taste. Set aside.

Combine Dry Ingredients: In a large mixing bowl, gently combine the sweet corn kernels, diced tomatoes, finely chopped red onion, and fresh cilantro.

Dress the Salad: Pour about two-thirds of the prepared lime vinaigrette over the corn and vegetable mixture. Toss gently until everything is lightly coated. Taste and add more dressing if needed.

Incorporate Avocado: Gently fold in the diced avocado cubes last. Be careful not to overmix, as this can cause the avocado to break down too much.

Rest and Serve: Allow the salad to rest at room temperature for about 10 minutes to let the flavors meld. Taste again, adjust seasoning (salt/lime) if necessary, and serve immediately or chill briefly before serving.