Heat a large cast-iron skillet or heavy-bottom skillet over medium-high heat. Add the oil and swirl to coat the pan.

Add the thawed corn in an even layer. Let it cook undisturbed for 3–4 minutes before stirring. Continue cooking for 8–10 minutes total, stirring occasionally, until the corn develops deep golden-brown and lightly charred spots. Season with the salt and transfer to a large bowl to cool slightly.

While the corn cools, make the dressing. In a small bowl, whisk together the San-J Tamari, lime juice, honey, olive oil, sesame oil, garlic, crushed red pepper flakes, and black pepper.

Add the avocado, tomatoes, cucumber, red onion, cilantro, and green onions to the bowl with the charred corn.

Pour the dressing over the salad and gently toss until everything is evenly coated.

Transfer to a serving platter and garnish with toasted sesame seeds, additional cilantro, and lime wedges.

Serve immediately.