First make the pearl couscous.

1. Bring the water or broth to a boil.
2. Then add the butter, and stir until it is melted.
3. Add the couscous, bring back to a boil, then reduce the heat and simmer, covered, for 10 minutes.  Stir a few times.
4. Then remove from the heat and let cool.  You can make the dressing while it cools.
5. Fluff up with a fork before adding the dressing and salad ingredients.

Make the dressing:

1. Combine all of the ingredients to make the dressing.  Mix well then set aside.

Roast the Corn:

1. In a small skillet, melt 1 tbsp of butter.
2. Add the corn and cook over medium heat until the corn looks lightly toasted.
3. Set aside to cool.

Putting it all together:

1. Prepare the salad ingredients: chop the avocado, slice the tomatoes, slice the green onions, and chop the cilantro.
2. Fluff the cooled couscous with a fork.
3. Then add the vegetables, mini bocconcini cheese and dressing to the couscous.
4. Toss.
5. Let rest for about 15 minutes to 1 hour.
6. Enjoy!