Step 1

Prepare grill for medium-high heat. Brush corn with 1 tablespoons of olive oil and season with salt, pepper and a sprinkle with chili powder. Grill, turning occasionally, until tender and lightly charred in spots, 6–8 minutes. Transfer to a cutting board and let cool, then cut kernels from cobs. Combine all the remaining ingredients in bowl and season with salt and pepper to taste.

Step 2

Preheat grill. Brush scallops with oil and season with salt and pepper to taste. Grill the scallops for 2 minutes on each side until grill marks appear.

Step 3

Arrange the corn salad on a large serving platter and nestle the cook scallops on top. Garnish with extra cilantro and/or chives.