Preheat your grill to high heat, around 450°F. Place the corn in its husks directly over the flames, cover, and let it cook for about 6 minutes until tender.

Once the corn is cool enough to handle, husk it and return it to the grill for an additional 1-2 minutes for charring. Cut the kernels off the cob.

In a mixing bowl, combine the grilled corn kernels with sliced shallot, chopped cilantro, basil, honey, lime juice, and vegetable oil. Mix thoroughly.

In a food processor, blend ripe avocados, garlic, jalapeño, Greek yogurt, and lime juice until the mixture is smooth and creamy.

In a shallow serving bowl, layer the creamy avocado dip and spoon the corn salad on top, then sprinkle with cotija cheese.