Charred Corn Salad with Creamy Tomatillo Dressing

Tomatillo Guacamole:

3/4 cup coarsely chopped fresh cilantro

6 to 8 tomatillos, husked & coarsely chopped (about 8 ounces) 

2 cloves garlic, smashed, peeled and quartered 

1 avocado, halved, pitted, peeled and diced 

1/2 jalapeno, coarsely chopped with seeds 

1/2 onion, coarsely chopped 

Juice of 1 lime 

1 teaspoon ground cumin 

1 teaspoon salt 

Charred Corn Salad:

6 ears fresh corn, shucked

2 tablespoons canola oil, to coat corn 

Kosher salt and freshly cracked black pepper 

Juice from 3 limes 

1 ripe avocado, diced 

1 Fresno chile pepper, seeded and finely diced 

1/2 small red onion, finely diced

Creamy Tomatillo Dressing:

1/2 cup mayonnaise

1 tablespoon hot sauce 

1 teaspoon chili powder 

1 teaspoon cumin 

1/4 cup chopped fresh cilantro 

3/4 cup crumbled cotija cheese