Make the dressing: In a large bowl, add the garlic, lime, cumin, olive oil, salt and sugar. Whisk to combine. Taste to check seasonings. Set aside.
Heat a large frying pan (skillet) on medium high. When hot, drizzle with 1 to 2 tablespoons olive oil, add the shishito peppers, season with salt and pepper, and cook, tossing often, until the peppers are charred in some parts, 3 to 4 minutes. Transfer to the bowl with the dressing.
To the same pan, with the heat still on medium high, drizzle with another 1 tablespoon of olive oil and add the corn, smoked paprika, and season with salt and pepper. Toss until the cook is sweet and slightly charred, about 2 minutes. Transfer the corn to the same bowl as the shishito peppers.
Add the avocado, half the coriander (cilantro) and the dressing and toss to combine.
To serve, top with remaining coriander and the pumpkin seeds.
Notes
Tip: My method for toasting seeds and nuts - roast at 300˚F / 150˚C for 7-10 minutes, until golden. Allow to cool completely before using.