Brush the six ears of corn all over with a tablespoon of the olive oil. Preheat your grill to medium-high. Place corn onto grill grates, close the lid and grill for 15-20 minutes. Turn frequently. Remove when the corn has a light and even grill marks and let cool.

In a small bowl or jar; add the lemon and lime juice, the garlic, chipotle pepper, adobo, honey and olive oil. Shake and set aside.

Now the corn should be cool enough to handle, so run a sharp knife down the cob to remove as much of the corn kernels as possible. Add the corn into a large bowl. Next add in the diced tomato, onion, the black beans and chopped cilantro. Give that a light toss and add the vinaigrette.

Stir well until combined and serve at room temperature with corn chips or on top of your favorite tacos!