Preheat the grill to 450 degrees F. 

Brush the corn with a bit of olive oil and season with salt and pepper. Grill the corn for 3-4 minutes on each side. Transfer the corn to a cutting board and carefully cut the kernels from the cob. 

Mix the corn, bell pepper, shallot, cilantro, lime juice, salt, and pepper into a small bowl and set aside.

Combine the arugula, basil, avocado, pine nuts, and garlic in a food processor. Pulse until everything begins to break down. As the processor runs, slowly add in the olive oil. Finish with salt, pepper, and pepper flakes. Taste and adjust seasoning if needed.

To Plate

Using a large spoon, place a dollop of the pesto onto the plate. With the back of the spoon, smear the dollop in a sweeping motion around the dish. Top the pesto with a spoonful of the corn salad, drizzle with balsamic glaze, and serve.