Bring a large pot of water to a boil. Boil corn for 3-5 minutes until crisp but not mushy. Remove from water and let cool before cutting kernels off.
Using a large salad bowl, add the corn, cubed avocado, tomatoes, sweet pepper, herbs, lime juice, evoo and salt. Add the cayenne and chickpeas if using.
Stir together and store in the fridge until serving. Eat it the same day you make it before the avocados brown.