1. Microwave corn in the husk only for seven to eight minutes. Let cool, open husk, and slice kernels off the cob.
2. In a bowl, combine tomatoes, corn, red onion, jalapeno, lime, red wine vinegar, salt, and pepper. Mix to combine.
3. In a blender, combine avocado, mayonnaise, cilantro, lime, and salt. Blend to combine.
4. To assemble, plate chips. If plating in advance, serve salad in a bowl in the center of the platter. If serving immediately, spoon salad over chips. Drizzle with avocado cream.
Make it a complete meal! Serve this alongside chili and use the chips to scoop up the meat, veggies, and avocado for some amazing bites.