Place the cherry tomatoes in a colander and sprinkle them liberally with salt.

Let them stand for 10 minutes to drain off excess moisture, then transfer them to a bowl.

Stir in the corn, milk, dill, and lightly beaten eggs with the tomatoes.

Season with salt and pepper, and whisk to combine.

Pour the egg mixture into a 7-inch round cake pan insert, metal cake pan, or foil pan, and place the pan in the air fryer.

Cook at 300°F (150°C) for 15 minutes, then sprinkle the grated Monterey Jack cheese over the top.

Cook at 315°F (157°C) until the cheese has melted, and the eggs are set, about 5 minutes more.

While the frittata cooks, mash the avocado with lime juice until smooth in a medium bowl.

Stir in olive oil, chopped basil, and scallion to create the avocado dressing.

Remove the pan from the air fryer, cut the frittata into wedges, and serve with a dollop of the avocado dressing.