I’ve been making a dish very similar to this for years. The pairing of fresh, sweet corn and fresh, sweet scallops, bound together by wisps of smoke and chilies can be addictive. I do not use the mayonnaise nor do I use the cheese suggested in this recipe, but I do add in some celery. The kernels release plenty of their own creamy liquid when this is made with freshly shucked corn.
With the richness of the dish and the smoky edge imparted by grilling, it is a no-brainer match for a big Chardonnay.
Two to try: