Cut corn off the cob with a sharp knife making sure to get almost the whole kernel. In sauté pan over medium/high heat, add fresh cut corn and olive oil, stirring and cooking for 3-4 minutes until tender.
Boil water in a small pot. Add asparagus tips to boiling water for 2-3 minutes. Flash cool under cold water and drain. Set aside.
In a large bowl, mix spring mix, romaine hearts and sprouts. Toss in dressing. Arrange asparagus tips and avocado on chilled plate, top with greens, corn, and pomegranate arils. Place grape tomatoes and sprinkle sesame seeds to serve.