Wash and dry produce.

Drain and rinse corn; thoroughly pat dry with paper towels. Thinly slice scallions, separating whites from greens. Roughly chop cilantro. Zest and quarter lime.

Heat a large dry, preferably nonstick, pan over high heat. Add corn and a big pinch of sugar; cook, stirring occasionally, until lightly charred, 4-6 minutes. (TIP: Cover pan if corn begins to pop.) Turn off heat; transfer to a medium bowl. Wash out pan.

Stir scallion whites, mayonnaise, sour cream, feta, half the cilantro, juice from half the lime, salt, pepper, and as much chili powder as you like (save some for Step 3) into bowl with charred corn. Transfer to freezer to quickly cool. TIP: If you're low on freezer space, transfer corn salad to a shallow bowl and spread out, then refrigerate for quick cooling!

In a small bowl, combine scallion greens, lime zest, half the honey, remaining cilantro, 1½ TBSP olive oil, juice from one lime wedge, salt, and pepper (all the honey, 3 TBSP olive oil, and juice from two lime wedges for 4 servings). Stir vigorously with a spoon until scallions and cilantro have wilted, 30-45 seconds.

Pat barramundi* dry with paper towels. Season generously with salt, pepper, and as much remaining chili powder as you like.

Heat a drizzle of oil in pan used for corn over medium-high heat. Add barramundi, skin sides down, and cook until skin is crispy, 4-5 minutes, then flip and cook until opaque and cooked through, 2-3 minutes more.

Divide esquites-style salad between plates. Top with barramundi. Drizzle cilantro-lime oil over barramundi or serve on the side for dipping. Serve.