Pre-heat the grill to hot.
Brush the corn with the olive oil and season well with salt, pepper and some chilli flaked. Grill until lightly charred all over, turning occasionally.
Meanwhile, whisk together the white wine vinegar, mustard, seasoning and chilli flakes in a small mixing bowl until smooth. Whisk in the olive oil in a slow, steady stream until you have a thickened dressing. Arrange the lettuce, tomato and avocado between 4 serving plates.
Lay a corn on top and dress with the dressing. Garnish with the lime wedges and some chopped chives before serving.