To pickle the onions, combine vegetable oil, sugar, vinegar, hot sauce and salt and pepper to taste in a quart jar, cover and shake to mix. Add diced onion and pickle for at least 1 hour.
Drizzle corn with olive oil and season with salt and pepper to taste. Preheat grill to medium heat. Add corn over direct heat; grill 2 to 3 minutes on each side, rotating so that every side gets a bit charred, 10 to 12 minutes total. Remove corn from grill, let cool.
Once corn is cool enough to handle, cut kernels off cob and transfer to a large bowl. Drain onions and add to corn along with bell pepper, cucumber, avocado and cherry tomatoes; toss to combine. Drizzle with Vidalia Brands® Creamy Vidalia Sweet Onion Dressing to taste, stirring to coat. Serve right away or chill until ready to serve.