Preheat your grill to medium-high heat, around 400°F (200°C).

Place the husked corn directly on the grill and cook for about 10-15 minutes, turning occasionally until charred and tender.

Halve and scoop out the avocados into a mixing bowl, then mash until smooth. Add lime juice, olive oil, salt, and pepper; mix well.

Spread the avocado mixture evenly on the flatbreads.

Remove grilled corn from the grill, let cool slightly, then cut kernels off the cob. Distribute kernels, cherry tomatoes, and red onion on the flatbreads.

Sprinkle with fresh cilantro, slice, and serve immediately.