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To make the dressing, whisk all dressing ingredients in a small bowl until combined. Cover. Place in the fridge until ready to serve.
Preheat a barbecue grill or chargrill pan on high. Cook corncobs, turning occasionally, for 10 minutes or until tender and lightly charred. Set aside until cool enough to handle.
Use a small sharp knife to cut down length of corncobs, close to the core, to remove kernels. Transfer kernels to a bowl. Add the lime juice, season and toss until combined.
Arrange the shallot down the centre of a 30cm square serving plate. Arrange lettuce, corn, black beans, capsicum, avocado and corn chips in rows on either side of the shallot.
Toss the salad then divide among serving plates. Dollop over dressing. Season and serve.