Tomato, Avocado And Roasted-Corn Salad

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5 ears of corn, shucked

1/2 cup plus 2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

1/2 cup raw pumpkin seeds

3 tablespoons fresh lime juice

2 tablespoons sherry vinegar

1 teaspoon sugar

1/4 teaspoon hot sauce

1/8 teaspoon cinnamon

1 1/2 pounds arugula (4 bunches), large stems discarded, leaves torn into bite-size pieces

3 ripe avocados—peeled, pitted and cut into 1/2-inch dice

2 large red tomatoes, cut into 1/2-inch dice

2 large yellow tomatoes, cut into 1/2-inch dice

2 medium cucumbers—peeled, seeded and cut into 1/4-inch dice

3 ounces queso fresco or ricotta salata, crumbled (3/4 cup)

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