1. In a blender, add Greek yogurt, cilantro, salt, pepper, lime juice,and one jalapeño and blend until smooth. Set aside.

2. Heat a griddle pan on the stove. Brush the corn with a small amount of oil and cook until slightly charred. Set aside.

3. Heat a large pan over medium heat and cook the sausage until golden. Remove from pan and add to a large bowl.

4. Slice remaining two jalapeños, cut the corn kernels from the cob, slice your avocado into chunks and add all to the bowl with your sausage. Add sliced shallots and drizzle with the sauce that was prepared earlier. Toss until evenly coated.

5. Garnish with cilantro and serve.