Brush the corn with two tablespoons of Extra Virgin Olive Oil & season with salt and pepper. Grilled or roast corn until kernels are tender. Let cool slightly. Cut off the kernels. Place the avocado in a medium bowl and mash slightly with a fork. Add the corn, peppers, red onion, garlic, lime juice, and cilantro; gently stir to combine. Add salt and pepper to taste. Top off with two tablespoons of Chipotle Infused Olive Oil.