While corn is cooking, combine onion, garlic, jalepeno, fresh herbs, vinegar, agave nectar, lime, coriander, and cumin in a food processor until well blended. Add water, 1 tbsp at a time, and continue blending until the dressing is liquidy and smooth. (You may not use all the water).
Remove blade from food processor, cover, and refrigerate dressing until ready to use.
When corn is ready, remove from oven and let cool to the touch.
Preheat a grill pan over med-high heat with 1 tsp olive oil.
Remove husks and silks from the corn. Rinse and pat dry.
Add olive oil and corn to the pan, turning occasionally, and cook until slightly charred. About five minutes.
Remove corn and let cool.
In the meantime, chop peppers and celery and add to a bowl.
Add lima beans to peppers and celery.
Cut corn from husks and add to the bean and pepper mixture.
Pour dressing over salad and stir until well incorporated.
Add more salt and pepper if needed.
*WWpts= 1 pt per serving* *WWpts+= 2 pts per serving*