Step 1

Whisk together the flour, baking powder, and salt. Cut in the butter using a pastr cutter until you have coarse crumbs.

Step 2

Stir in the buttermilk until you have a shaggy dough. Gather into a ball.

Step 3

Divide the dough in half and roll out one half on a well floured surface into a 12 inch round. Transfer to a pie plate and pat dough into place. Place the pie plate and second half of dough, wrapped in plastic wrap, in the refrigerator to chill.

Step 4

Bring a large pot of water to a boil. Cut a shallow "x" into the bottom of each tomato, just through the skin, and place in the boiling water for 10 seconds. Remove the tomatoes to an ice water bath. When the tomatoes are cool enough to handle, peel the skins with your hands. They should slip right off.

Step 5

Line a baking sheet with paper towels or a tea towel. Slice the tomatoes in 1/4 inch slices, remove the seeds with your fingers, and arrange them in a single layer on the towel. Sprinkle with sea salt and allow to set for 20 minutes to release excess moisture.

Step 6

Blot with a paper towel to dry any excess moisture.

Step 7

Mix together the mayonnaise, cheddar cheese, parmesan cheese, garlic and onion powders, basil, chives, lemon juice, and black pepper. Stir until well combined. Taste for seasoning and add more as needed.

Step 8

Preheat the oven to 400 degrees.

Step 9

Remove the pie crusts from the refrigerator. Arrange a layer of half the tomato slices over the bottom of the pie crust. Sprinkle with the corn. Drop small spoonfuls of half of the mayo/cheese mixture over the top of the corn as evenly as possibly to cover. Repeat the layers with the remaining ingredients.

Step 10

Roll out the other ball of pie dough and top the pie. Pinch the seams closed and trim off any excess. Crimp the edges. Use a sharp knife to cut four slits in the top crust. Brush with the melted butter.

Step 11

Bake until the crust is golden and the filling is bubbling, about 35 minutes.

Step 12

Cool 10 minutes before serving.