Brush corn cobs with some oil and sprinkle with half the Paprika Lemon & Lime. Cook in a large frying pan over high heat, turning, for 8 mins or until tender. Transfer to a plate to cool slightly.
Meanwhile, combine the flour and remaining Paprika Lemon & Lime on a large plate. Season with salt and pepper.
Dip the fish fillets in the flour to lightly coat.
Add the remaining oil to the frying pan. Cook the fish for 2 mins each side or until just cooked through.
Use a small knife to cut down the length of each corn cob to remove the kernels. Place in a bowl with avocado, tomato, jalenpeno, lime juice and cilantro. Toss to combine. Transfer to a serving plate and top with fish to serve.