In a small bowl, whisk together ¼ cup of olive oil, 2 tablespoons of white wine vinegar, 2 tablespoons of mayonnaise, 1 minced garlic clove, 1 teaspoon of smoked paprika, and salt and pepper to taste. Mix vigorously until the dressing is smooth and well combined. Set aside.

Preheat your grill to medium-high heat, around 400°F (200°C). Grill 2-3 ears of corn for about 10 minutes, turning occasionally, until the kernels are tender and charred in spots. Let cool for a few minutes, then cut the kernels off the cob.

In a large mixing bowl, combine the grilled corn kernels, ½ cup of sliced red onion, 2 ripe avocados (cubed), 1 finely chopped jalapeño (optional), and a handful each of chopped basil and mint. Toss gently.

Pour the prepared dressing over the salad mixture, and gently toss everything together until each ingredient is well-coated.

Sprinkle ¼ cup of pepitas and ¼ cup of crumbled feta cheese on top. Toss lightly once more to distribute the toppings, then serve immediately or let it chill briefly.