Preheat a gas or charcoal grill on medium high heat.
Rub the corn with 2 teaspoons olive oil, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Grill until lightly charred on all sides, about 5-7 minutes. Let the corn cool slightly before slicing the kernels off the cobs.
Combine the corn in a large bowl with the black beans, tomatoes, onions, jalapeno, cilantro and cheese.
For the dressing, whisk together the garlic, lime juice, olive oil, salt and pepper in a small bowl until combined. Drizzle the dressing into the salad, stirring to combine.
Store in an airtight container in the refrigerator up to 3 days.