Preheat oven to 400 degrees. Place ears of corn, with husks on, on a baking sheet. Roast for 35 minutes.
While roasting, make the dressing. Combine lime juice, olive oil, cilantro, honey, cumin and coriander to a small bowl. Whisk to combine, and set aside.
Remove from oven, and let cool until you can husk them easily. Slice corn kernels off of cobs into a bowl.
Add a can of drained and rinsed black beans, and finely chopped jalapeno. Add dressing and stir to combine.
Add avocado to bowl, and stir gently to mix. Add salt and pepper to taste. Serve immediately, or chill in refrigerator before serving.