Preheat grill to 500°F.
Place corn directly on the grill (I like to put it on the diagonal for sexy grill marks). Turn the ears a quarter turn every five minutes, for a total of 20 minutes. Take a peek at the corn if you can, if the kernels have transformed from flat and dull to a sunshiney and juicy yellow and orange, then they're done. (If you've achieved grill marks on the cobs you are awesome.)
While the corn is grilling, add bell peppers, anaheim pepper, red onion, and tomatoes to a medium bowl.
Remove corn from grill. Cool.
Measure the honey, zest and juice the lime, set aside.
When the cobs are cool enough to handle, cut the kernels from the cobs with a sharp knife. Cut as closely to the cob as possible without getting that tough little end of each kernel. Make sure you collect all of the delicious milky corn juice too. Add the corn kernels to the bowl with the peppers, tomatoes etc.
Dice the avocados and cilantro. Add to bowl.
Add honey, lime zest, lime juice, salt, and pepper. Stir to combine.
Taste it. If you want a little more zing, add lime juice, if it seems flat, add a little salt.