Heat oil in large nonstick skillet over medium-high heat. Add corn, cumin and salt and cook 5 minutes or until corn begins to brown, stirring occasionally. Stir in garlic and cook 1 minute. Remove corn from skillet and let cool.
Combine avocado, tomato, onion and lime juice in medium bowl. Stir in corn and cilantro and season to taste with additional salt.
Serve with tortilla chips.