Bring a large pot of salted water to a boil. Add the corn ears and cook for 5 minutes until the kernels are just tender but still have a slight bite. Drain the corn and spread it on a cutting board or plate to cool for a few minutes. Once cool enough to handle, use a sharp knife to cut the kernels off the cob, working from top to bottom. Transfer the corn kernels to a large mixing bowl.

While the corn cools, dice the tomatoes into bite-sized pieces, finely chop the red onion, dice the red bell pepper into similar-sized pieces, seed and mince the jalapeño, and roughly chop the fresh cilantro. I find it helpful to keep the diced tomatoes separate until the very end to prevent the salsa from becoming watery—tomatoes release liquid as they sit, so adding them last keeps the texture fresh. Cut the avocado in half, remove the pit, and dice it into roughly 1/2-inch pieces, setting it aside on a separate plate.

Add the chopped red onion, diced red bell pepper, minced jalapeño, and chopped cilantro to the bowl with the corn kernels. Drizzle with the fresh lime juice and extra-virgin olive oil, then sprinkle with the smoked paprika. Gently toss everything together to combine and allow the flavors to meld for 1-2 minutes. I like to add the lime juice and oil early so the onion and pepper can soften slightly and absorb those bright flavors.

Just before serving, gently fold in the diced avocado and the diced tomatoes to keep them from breaking down and releasing excess liquid. Top the salsa with the crumbled feta cheese. Taste and adjust seasoning with salt and pepper if needed. Serve immediately while everything is fresh and the avocado is at its best.