For grilling the corn, preheat the grill to 400°F. Shuck and clean the corn, then rub each ear with olive oil. Mix ground cumin, chili powder, salt, and pepper; season the corn by rubbing the spice mixture onto the kernels. Wrap all 6 ears in foil and grill over direct flames for 20-25 minutes, flipping every 5 minutes. Once done, let cool for 5-10 minutes, then cut the kernels off the cob.
For stovetop cooking, heat a skillet over medium/high heat, add avocado oil, and toss in the corn. Season with cumin, chili powder, salt, and pepper. Sauté for 10-15 minutes until cooked and slightly browned. Remove from heat.
While the corn cooks, prepare the sauce by mixing all ingredients in a bowl.
In a large bowl, combine corn, tomatoes, red onion, and cilantro. Pour on the sauce and mix well.
Serve with your favorite chips and enjoy!