If using fresh corn: preheat a grill or cast-iron skillet to medium-high. Brush ears lightly with oil and roast, turning occasionally, until charred in spots, about 8–10 minutes. Let cool, then slice kernels off the cob. If using frozen corn, drain and pat dry, then sauté in a hot skillet with 1 tbs olive oil until lightly browned, about 5–6 minutes. Transfer corn to a large mixing bowl and allow to cool slightly.

Add the black beans (rinsed and drained), diced red bell pepper, minced jalapeño (start with half the pepper if you prefer milder heat), sliced scallions, halved cherry tomatoes (if using), and chopped cilantro to the bowl with the corn. Toss gently to combine.

In a small bowl or jar, whisk together 3 tbs lime juice, 2 tbs extra-virgin olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning or lime to your preference.

Pour the dressing over the salad mixture and toss until evenly coated. Let the salad sit for at least 10 minutes at room temperature so flavors meld (can be made up to 2 hours ahead and refrigerated; bring to room temperature before serving).

Avocado Mousse

In a food processor or blender, add the ripe avocados, 3 tbs Greek yogurt, 1 tbs lime juice, 1/2 minced garlic clove, 1/2 tsp salt, and 1/4 tsp ground cumin. Blend until smooth and creamy. If mixture is too thick for piping or spreading, add up to 1 tbs hot water and blend again to reach a silky mousse consistency.

Taste and adjust seasoning with additional salt or lime juice as needed. Transfer the mousse to a piping bag or a bowl for spreading.

Assemble & Serve

Spoon or pipe a generous dollop (about 1–2 tbs) of avocado mousse onto each serving vessel (individual plates, a shallow bowl, or directly onto large tortilla chips if serving as canapés).

Top the mousse with a heaping spoonful (about 2–3 tbs) of the cowboy caviar salad. Garnish with extra cilantro leaves and a light squeeze of lime juice. Serve immediately with corn tortilla chips on the side for scooping.

Leftovers: keep salad and mousse stored separately in airtight containers in the refrigerator for up to 2 days. Stir the salad before serving; press plastic wrap directly onto the mousse to minimize browning and refresh with a splash of lime if needed.