Lightly brush each corn cob with olive oil and sprinkle salt and pepper.
Heat grill to high heat. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill grates.
Once the grill is nice and hot, add the corn. Close the lid and cook about 2-3 minutes on each side, flipping and covering about 12 minutes total. You want to achieve some char marks on each side.
Set corn aside and allow it to cool enough to handle.
Carefully cut the corn kernels off the cob on a cutting board.
In a large bowl combine corn, onion, bell pepper, cucumber, avocado, garlic, jalapeno, cilantro, and ¼ cup of cheese.
In a medium-sized bowl whisk together yogurt, lime juice, zest, chipotle pepper, cumin, and salt.
Slowly drizzle in olive oil and whisk into dressing until smooth. Taste and add more salt and pepper as desired.
Right before serving, combine the salad with half the dressing. Drizzle the top with the remaining dressing as desired, crumble the remaining ¼ cup cheese, add some chopped cilantro and freshly ground pepper.
Add diced avocado to 1 cup of water plus 1 tablespoon lime or lemon juice and allow to soak for 5 minutes before draining and adding to the salad. This helps slow down the browning, especially if you are not serving the salad right away.