Spread olive oil on the zucchini and corn then sprinkle them with kosher salt. Grill over medium-high heat for 12-15 minutes, until grill marks form.
Add all of the ingredients to a jar with a lid and shake well to combine or stir them all together in a tall measuring glass. Set aside.
Cut the corn off the cob and transfer it to a large serving bowl with the grilled zucchini, tomatoes, red onion, avocado and salt. Drizzle half the dressing on top and toss.
Finish by crumbling the goat cheese on top with the remaining dressing. Serve warm with additional fresh basil.