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1. Heat a large (not nonstick) frying pan over
medium heat. Meanwhile, shave kernels from corn
(you should have about 2 cups). Increase heat
to medium-high. Add 2 tbsp. oil, then corn.
Cook, without stirring, until corn begins to
brown, about 1 minute. Continue to cook,
stirring, until corn is cooked through, 30
seconds more. Set aside.
2. Meanwhile, in a large mixing bowl, combine
mayonnaise, lime juice, vinegar, 1/4 tsp. salt,
and the chipotle chile powder. Add corn, green
onion, cilantro, and cheese, and toss until
combined.
3. Heat 2 tbsp. oil in a large nonstick frying
pan over medium-high heat. Season fish with
remaining 1/4 tsp. salt and the pepper.
Carefully lay 2 fillets in hot oil and cook
until golden brown, about 1 1/2 minutes. Turn
fish over and cook until opaque throughout,
about 30 seconds more. Transfer to plates.
Repeat with remaining 2 tbsp. oil and 2 fish
fillets.
4. Spoon corn salad over fish and top with
sliced jalapeño.
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