Heat the oil in a large skillet over medium high heat, and saute the garlic, onion, and squash with the salt until the squash is soft and a bit browned, about 7-8 minutes.
Cut the corn kernels off of the cob, then add them to a large bowl with the cooked squash mixture, 1 tablespoon of lime juice, and fresh basil.
Stuff the corn-squash mixture into the avocado halves, and top with more lime juice and a sprinkle of smoked paprika. Serve immediately.
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Notes
You can use 1 ¼ cups of thawed frozen corn instead of fresh, if needed.Stuffed avocados are best eaten immediately. If you're not planning to serve these right away, store the filling separately and don't cut open your avocados until you're ready to stuff them. The filling will keep for 3 to 4 days in the refrigerator.