Black Bean Avocado Salsa with Corn

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1 ear corn, shucked

2 tablespoons extra-virgin olive oil, plus extra for rubbing the corn

1 cup quartered cherry tomatoes

2 ripe but firm avocadoes, pitted and diced

One 15.5-ounce can black beans, drained

1/2 medium red onion, diced

1 teaspoon agave syrup

1/2 teaspoon ground cumin

1/4 teaspoon minced garlic

Juice of 1 to 2 limes

1 serrano chile, seeded and finely diced

Pinch cayenne pepper

Kosher salt and freshly ground black pepper

3 tablespoons chopped fresh cilantro

3 scallions, finely chopped