Preheat your oven to 350°F (177°C). In a mixing bowl, combine pepitas with melted coconut oil, chipotle chili powder, and a sprinkle of sea salt. Spread the mixture out on a baking sheet and toast for 7-9 minutes.

In a food processor, combine avocado, pickled jalapeño, white parts of green onion, cilantro, lime juice, garlic, and sea salt. Blend until smooth. Adjust thickness with water as needed.

Cut off both ends of the zucchini. Using a vegetable peeler, create long ribbons by peeling from top to bottom.

In a serving dish, layer half of the zucchini ribbons, followed by half of the corn and cherry tomatoes. Repeat the layering.

Sprinkle toasted pepitas over the salad. Drizzle with avocado lime dressing and toss gently. Garnish with additional cilantro or green onion.