Preheat a grill to medium. Add the corn and grill until charred in spots, turning periodically, about 10 minutes. Let cool completely.

In a large bowl, whisk together the coconut oil, lime juice, chili powder, and 1/2 teaspoon salt.

Using a large, sharp knife, carefully cut the corn kernels from the cobs and transfer to the bowl.

Add the beans, radishes, green onions, and cilantro. Toss well.

Divide the salad among 4 plates. Top with the avocado and a few squeezes of lime juice.