Method: 

1. Whisk together mayo, sriracha and lime juice and season to taste with salt and pepper. Heat a drizzle of oil in a skillet over medium heat and sauté the pepper and onion until soft, about 5 minutes. Then remove from heat and allow to cool.

2. Heat your grill to a high heat and drizzle the shucked corn with canola oil, grill turning often until corn is beginning to brown in spots, about 7 minutes. When corn is cooked enough to handle carefully, remove the kernels from the husk with a sharp knife.

3. Combine cooked pepper and onion with grilled corn in a bowl and toss with half the dressing. Season to taste with salt and pepper and adjust seasoning if necessary. Top with sliced scallions and drizzle remaining dressing on top, this salad is best served at room temperature.