Cut all of the corn off of the cob. Section it in 2 halves. For the first half, lay on a baking sheet and broil on high until browned slightly. Set the other half aside (raw). Once the broiled corn is complete, mix the two in a large bowl. 

Meanwhile, place avocado flesh in a small food processor (too large and it won't chop). Add 1 tablespoon of the EVOO, half of the lime juice, and a pinch of sea salt. Puree until completely smooth. Add 2 tablespoons to the corn mixture and refrigerate the rest for serving later.

To the corn mixture, add the remaining 3 tablespoons EVOO, remaining lime juice, honey, chili powder, paprika, jalapeno, chives, salt, and pepper to taste. Toss well with a big spoon. Stir in coconut, basil, blueberries, sunflower sprouts, and feta gently so you don't break it up too much.

When serving, dopple the remaining guacamole to the top of the corn mixture or to the bottom of the serving plate.

Enjoy with chips. I love Siete grain-free brand!