Preheat the oven to 425°F (220°C). Brush each ear of corn lightly with 1 tablespoon olive oil and season all over with 1 teaspoon salt and 1 teaspoon freshly ground black pepper.

Place the corn on a rimmed baking sheet and roast in the preheated oven for 20–25 minutes, turning once halfway through, until the kernels are lightly charred and tender.

Remove corn from oven and let cool until comfortable to handle. Using a sharp knife, stand each ear on end and cut the kernels off the cob into a bowl. You should yield about 1 cup of kernels from 2 ears. Set aside to cool completely.

Dressing

In a medium bowl, whisk together 3 tablespoons mayonnaise, 2 tablespoons Greek yogurt, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 tablespoon extra-virgin olive oil and 1 teaspoon honey until smooth.

Season the dressing with 1 teaspoon sea salt and 1/2 teaspoon black pepper. Stir in 1 tablespoon finely chopped fennel fronds (if using) and 1 teaspoon lemon zest. Taste and adjust seasoning — add more lemon for brightness or a pinch more salt if needed.

Salad Assembly

Place 4 cups mixed baby greens in a large serving bowl or divide among 4 plates.

Add 1 cup thinly sliced fennel and 1 cup halved cherry tomatoes to the greens and toss gently to distribute.

Fold 12 oz fresh lump crab meat into the cooled roasted corn (1 cup kernels) gently, taking care to keep lumps intact. Add diced avocado (1 cup) and 2 tablespoons sliced fresh chives; toss very lightly with 3/4 of the prepared dressing — reserve the remainder for drizzling or passing at the table.

Mound the crab-corn mixture over the dressed greens, arranging it neatly in the center of each plate or in the center of the serving bowl.

Finish by drizzling the reserved dressing over the top, adding 1 teaspoon extra-virgin olive oil as a final sheen, and sprinkling additional chives and 1/4 cup microgreens or dill if using.

Season each plate with a light sprinkle of freshly ground black pepper and extra lemon zest to taste. Serve immediately.