If using fresh corn, shave the corn kernels off the husks. For canned corn, drain and rinse. (Note: For added flavor, place the corn in a dry hot skillet and cook until kernels are charred or blackened. Set aside to cool.) In a large bowl, add the corn, black beans, black-eyed peas, diced tomatoes, yellow bell pepper, green bell pepper, red onion or shallot, jalapeño, chopped avocado, red grapes, cilantro, salt and pepper. Gently toss to combine. Prepare Dressing. In a medium bowl, combine extra virgin olive oil, red wine vinegar, lime juice, honey, hot sauce, garlic, cumin, salt and pepper. Whisk until well combined. Pour over salad and gently stir to combine. Refrigerate for at least one hour. Serve over a bed of greens or with tortilla chips.