Avocado-Corn Salsa

2 C. fresh corn kernels
3 ripe avocados, peeled, pitted, and diced
1 red onion, finely diced
1 red bell pepper, seeded and finely diced
1/2 C. olive oil
1/2 C. fresh lime juice
1/4 C. chopped fresh cilantro or oregano
1/4 C. red wine vinegar
1 Tbsp. ground cumin
1 tsp. chili powder
4 drops hot sauce, or to taste
salt and pepper to taste
3 Tbsp. agave syrup

Bring a medium pot of water to a boil; add corn and cook 30 seconds. Drain and immediately rinse under cold water. Drain again and set aside.
Combine avocados, onion, and bell pepper in a large bowl; add reserved corn and toss gently.
In a small bowl, whisk together remaining ingredients; pour over avocado mixture and toss gently to coat. Cover and refrigerate up to 3 days.