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Heat a cast iron skillet or grill pan over high heat until very hot, about 2 minutes. Toss the corn kernels with the olive oil and 1/4 tsp salt, then spread them in a single layer in the dry skillet. Cook without stirring for 3–4 minutes, until the kernels are deeply charred and spotted dark brown on one side. Stir once and cook 1–2 minutes more until charred in spots all over. Transfer to a plate and let cool for 5 minutes.
Scoop the avocado flesh into a large mixing bowl. Add the lime juice and 1/2 tsp salt. Mash with a fork or potato masher to your preferred texture — leave some chunks for a rustic result, or mash more thoroughly for a smoother dip.
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