Creamy Mexican Grilled Corn and Zucchini Salad

ears fresh corn, cleaned

olive oil, as necessary to coat

large zucchini, trimmed and cut into 1/2-inch pieces

green onions, trimmed and sliced into thin rounds

about 1/3 cup finely minced fresh cilantro, or to taste

Greek yogurt (I used 0% fat)

to 4 tablespoons lime juice

to 2 tablespoons agave nectar (honey may be substituted)

kosher salt, or to taste

freshly ground black pepper, or to taste

about 4 ounces queso fresco, diced small (I find the cheese at my regular grocery store but if you can’t find it easily, feta, goat, or a sharp white cheddar cheese may be substituted)