Cook the pasta. Bring a large pot of salted water to a boil. Add pasta and cook until just al dente, following the package as a guide but checking 1–2 minutes early. Drain and rinse briefly under cool water to stop the cooking. Shake off excess water.

Roast the corn. Heat the oven to 425°F (220°C). Toss corn kernels with 2 tablespoons olive oil, 1/2 teaspoon smoked paprika, a pinch of red pepper flakes, salt, and pepper. Spread on a sheet pan in an even layer. Roast 15–18 minutes, stirring once, until lightly charred at the edges.

Make the dressing. In a jar or bowl, whisk 1/3 cup olive oil, lemon juice, red wine vinegar, Dijon, garlic, honey, 1/4 teaspoon smoked paprika, 1/2 teaspoon salt, and several grinds of black pepper until emulsified. Taste and adjust acid, salt, and sweetness.

Prep the add-ins. Halve the tomatoes, dice the red onion and cucumber, and chop the herbs. If using avocado, wait to cut it until just before serving.

Toss while warm. In a large bowl, combine warm pasta, roasted corn, tomatoes, red onion, and half the herbs. Pour in about two-thirds of the dressing and toss gently. Warm pasta absorbs flavor better.

Finish and season. Fold in cucumber and cheese (if using). Add more dressing as needed so everything is lightly coated, not drenched. Taste and adjust salt, pepper, and lemon to brighten.

Rest, then serve. Let the salad sit for 10–15 minutes so flavors mingle. Right before serving, add avocado (if using) and the remaining herbs. Give it a final toss and a squeeze of lemon if it needs lift.