Mexican Street Corn Salad

0 Soak husked corn in water for 30 minutes.  I do this in my kitchen sink.  It can be skipped, but it helps plump the corn before it goes on the grill to keep it from shriveling on you.
1 Prepare a grill on medium-high heat.  You can also use a grill pan if you don't have an outdoor grill, or even an oven at 450 degrees.  Adjust cooking time appropriately.
2 Grill corn, turning occasionally, until corn is charred in most spots.  This will take 10-15 minutes.
3 Transfer to a platter and let it sit until cool enough to handle.
4 Slice off the kernels and reserve.  You should have about six cups.
Make dressing:
7 In a large bowl, whisk yogurt, mayonnaise, garlic, chili powder or paprika, zest and juice of the lime, salt, and 1/4 cup of the cheese to combine.  
8 Add reserved corn kernels and toss to coat.
9 Top with the remaining 1/4 cup of cheese, scallion, and cilantro, and serve.