Cook the sweet corn with water and a little salt for 6-7 minutes. Remove it from water and keep aside till it cools down to room temperature. Using a sharp knife, cut the corn from the cob.
Cut, halve and de-seed the avocado. Scoop out the flesh and roughly chop it up.
Take the oregano, chili flakes, vinegar, olive oil and salt in a mixing bowl. Mix it. Add the avocado flesh and sweet corn to the bowl. Toss up.
Chill for 20 mins before serving.
Serve with nachos or even as a salad.