In a medium mixing bowl, gently toss all ingredients.  Serve chilled.

Combine the rice wine vinegar and Dijon in a small bowl. Slowly pour the olive into the bowl, whisking constantly to emulsify. Season with salt.

In a small sauté pan over medium heat, stir together pecans, butter and brown sugar. Cook until mixture thickens and pecans are coated. Remove from heat and cool.

Combine the corn, avocado, tomatoes and onion.  In a large glass bowl, mix together the dressing ingredients in a glass bowl. Pour over the salad and toss gently to mix.