In a cast-iron skillet, heat 1 tablespoon of extra-virgin olive oil over medium-high heat. Add 3 ears of corn and cook undisturbed for 4 minutes until charred, then toss and continue cooking for about 12 minutes until desired char is achieved.

In a mixing bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of rice vinegar, and 3 tablespoons of mayonnaise. Add 2 cloves of grated garlic, 1 teaspoon of ground sumac, and season with ¼ teaspoon of kosher salt and black pepper.

Once the charred corn has cooled, cut the kernels off the cob and transfer them into a large mixing bowl. Add the kernels from 2 raw ears of corn, 2 diced avocados, 1 finely chopped jalapeño, fresh basil, and mint, ½ cup of pumpkin seeds, and crumbled Cotija cheese.

Drizzle the dressing over the salad mixture and toss gently. Garnish with additional herbs, seeds, and cheese if desired.