Turn on your broiler to high and line a broiler safe pan with foil. Shuck corn. Lightly oil hands and rub corn and red bell peppers.
Place on broiler safe pan and put in oven for 15-20 minutes, rotating corn and peppers every 5 minutes until peppers are blackened and soft and corn is lightly roasted. Peppers may take less time than the corn.
While corn and peppers are roasting, remove seeds and ribs from jalapeno and finely dice. Chop parsley and dice avocado. Set aside.
When peppers and corn are done in oven remove and set corn aside until cool enough to handle. Place peppers in a heat safe bowl and cover with plastic wrap. Allow to steam for 5 to 10 minutes.
While peppers are steaming, juice limes and combine with honey. Briskly whisk in olive oil to form vinaigrette.
Remove peppers from bowl, piercing if necessary to drain water into the bowl. Place on a cutting board and remove skin, stems, and seeds. Dice roasted peppers and set aside.
Stand cooled corn on the flat stem side in a medium to large bowl, then run your knife down the sides of the cob to remove the kernels and catch them in the bowl. Once you've removed all the corn, add in roasted peppers, jalapeno, parsley, and avocado.
Sprinkle salt and pepper over salad, and drizzle on the vinaigrette. Stir to combine.
Serve immediately, or store in the fridge and serve cold for up to 3 days.