Using a knife, remove kernels from ears to make 3 cups; reserve.
In a bowl, whisk together lime juice, oil, salt and black pepper.
Add reserved corn, tomatoes, radishes, onion, bell pepper, habañero pepper, cilantro and basil.
Toss to combine and coat vegetables with dressing.
Add avocado; stir in gently and serve.
If desired top the Ceviche with 1/4 cup crumbled Feta cheese.