Grill the corn for 12 minutes or until its beginning to brown on all sides, turning occasionally. Cut the kernels from the ears of corn with a knife; place into a large bowl. Add the chopped green onion, bell pepper, poblano pepper, and diced avocado to the bowl. Add a drizzle of olive oil, cilantro, lime juice, cumin, sea salt, black pepper, and black beans to the bowl; toss to coat evenly. Serve immediately. Enjoy.