Grilled Corn Salad with Jalapeño Dressing

In a small bowl combine 1 tablespoon lime juice and the chili powder. Brush over corn. Grill corn, covered, over medium 8 to 10 minutes or until corn is tender and browned in places, turning occasionally. Cool corn 15 minutes or until cool enough to handle. Cut corn off cobs. 2. In a large bowl combine corn kernels and the next four ingredients (through avocado). In a small bowl whisk together the remaining 2 tablespoons lime juice, the mustard, maple syrup, and 2 tablespoons water. Stir in jalapeño. Drizzle over corn mixture; toss to coat. Season with salt and black pepper. Sprinkle with cilantro.