1.To make honey mustard dressing, combine oil, lemon juice, honey and mustard in a screw-top jar; shake well.
2.Quarter and seed capsicums. Cut each quarter in half lengthways. Cook capsicum on a heated oiled barbecue, skin-side down, until skin blisters and blackens. Cover capsicum pieces with plastic or paper for 5 minutes, then peel away skin.
3.Cook corn on heated barbecue until tender and lightly charred all over. Cut slabs of kernels from the cobs, taking care to keep them intact where possible.
4.Layer capsicum, avocado, spinach and corn on a platter; drizzle with dressing.
Salad can be assembled ahead of time; drizzle with dressing just before serving. The dressing can be made up to 3 days ahead; keep refrigerated.Note