Cook one-half of the corn*: Heat the oil in a large cast iron skillet over medium-high heat. Add three ears of corn, roll them in the oil, and cook undisturbed for about 4 minutes, or until the bottom is lightly charred. Use a pair of tongs to rotate the corn, and cook each side for about 3 minutes, or until lightly charred. Set aside to cool. (For oil-free, simmer 3 ears of corn until just tender.)
Make the dressing: Meanwhile, place the tofu, nondairy milk, apple cider vinegar, lemon juice, garlic, onion powder, ground mustard, oregano, black pepper, and nutritional yeast into a blender. Blend on high until smooth. Add salt to taste.
Remove the corn kernels: Place the corn upright in a large bowl and use a sharp knife to shave the corn kernels into the bowl. Repeat for all 6 ears.
Combine ingredients: Add the beans, corn kernels, avocado, shallot, jalapeno, pepitas, and basil to a large bowl. Toss to combine. Add the desired amount of dressing and mix to combine. Add fresh lemon juice to taste.