Place mince, ricotta, pesto and shallots in a large bowl. Season with pepper. Mix with clean hands until well combined. Divide into 12 even portions (about ¼ cup each). Shape portions into 1cm-thick patties
Heat 2 teaspoons oil in a large non-stick frying pan over medium-high heat. Add corn. Cook for about 10 minutes, turning often, until lightly charred. Remove and set aside.
Heat remaining oil in same pan over medium-high heat. Add patties. Cook for 3-4 minutes on each side, until evenly browned and cooked through.
Cut corn kernels from cobs. Divide lettuce, carrot, cucumber, tomato, corn and patties among 4 wide shallow bowls. Top with avocado. Drizzle with dressing. Sprinkle with paprika.

Hamburger patties can be made 1 day ahead. Keep covered in the fridge until ready to cook.
Check labels on pesto and choose the brand lowest in sodium.