Boil the corn for 10 minutes in salted water.

While the corn boils check your scallops to see if there is a small muscle band still attached on the side, if so just peel them off and discard. Then pat the scallops dry really well (this is important to get a good sear).

Toss the flour together in a bowl with 1 tsp of the chili powder, a pinch of cayenne, kosher salt, and pepper and set aside.

Let the corn cool and cut the kernels off of the cobs. Set aside 1/2 cup of the kernels for garnish and put the rest into a blender or food processor.

To the food processor with the corn add the sour cream, mayo, most of the cotija cheese (set some aside for garnish), 1 tsp of the chili powder, a pinch of cayenne pepper, kosher salt, and pepper. Pulse the food processor until blended. Taste for seasoning and add more chili powder, cayenne, kosher salt, and/or pepper if needed.

Toss the scallops in the seasoned flour, shake off all excess leaving a very thin coating.

Set a stainless steel or cast iron skillet over medium high heat, once hot add the vegetable oil, place the scallops in the pan and flip after 1 1/2 minutes, cook 1 more minute and remove from pan..

Put the corn puree on a plate and place the scallops over top. Garnish with the corn kernels and cotija cheese that were set aside earlier, also top with chopped cilantro and serve with a lime wedge and an extra sprinkle of chili powder.