Rinse and thoroughly dry the mixed salad greens. Halve any larger heirloom tomatoes and quarter small ones so they measure about 1 cup. Peel (if desired) and dice the cucumber into 1/2-inch pieces. Peel, pit and dice the avocado into roughly 1/2-inch cubes, and place in a bowl with a light squeeze of lime to prevent browning. Thinly slice the red onion and separate into rings.

Combine the rinsed greens, tomatoes, cucumber and red onion in a large mixing bowl and toss gently to distribute.

Roasted Corn & Add-ins

Roast the corn

Preheat a skillet or grill pan over medium-high heat. Toss the corn kernels with 1 tablespoon olive oil, smoked paprika and 1/4 teaspoon salt. Spread in a single layer in the hot pan and cook without stirring for 2–3 minutes to get a bit of char, then stir and cook another 2–3 minutes until golden and slightly blistered. Remove from heat and let cool slightly.

Once cooled slightly, add the roasted corn to the large bowl with the greens mixture. Crumble 3/4 cup Cotija or feta cheese over the mixture and toss gently to combine.

Champagne Vinaigrette

Emulsify dressing

In a small bowl or jar combine 3 tablespoons champagne vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey and 1 tablespoon finely minced shallot. Whisk or shake until combined. Slowly stream in 6 tablespoons extra-virgin olive oil while whisking to emulsify. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity or seasoning as desired. If using a jar, shake vigorously until dressing thickens slightly.

Assembly & Finish

Dress and toss

Pour about half of the champagne vinaigrette over the salad and toss gently to coat. Add the diced avocado and toss very gently to incorporate without mashing the avocado. Taste and add more dressing as needed (usually 2–3 tablespoons more).

Garnish with chopped cilantro or parsley, gently fold once, then transfer to a serving bowl or individual plates. Serve immediately with lime wedges on the side for squeezing.