Step 1Combine 1 tablespoon lime juice, 2 teaspoons olive oil and 1 teaspoon paprika in a small bowl. Brush corn cobs with lime mixture. Cut 4 x 20cm long pieces of foil and spray lightly with oil. Wrap corn in foil.
Step 2Preheat a barbecue hotplate or large grill pan to medium-high heat. Grill corn, turning, for 8–10 minutes, or until corn is tender and lightly charred. Set aside to cool slightly.
Step 3Meanwhile, combine remaining lime juice, olive oil and paprika with honey in a large salad bowl. Add black beans, capsicums, coriander and salad leaves.
Step 4Carefully unwrap the corn cobs and slice them into thin rounds; add to the salad and gently toss to combine.
Step 5Divide salad among 4 serving plates; top with avocado slices and extra coriander leaves.