Directions:

1. Make the dressing in a bowl, whisking together all of the ingredients.

2. Make the salad - Light a grill; remove all but the last layer of the green husk from the corn. In a bowl, soak the corn in water for 10 minutes, then drain.

3. In a bowl, toss the scallions with 2 tablespoons of the oil; season with salt and pepper. In another bowl, coat the chicken with the remaining 2 tablespoons of oil and the rosemary; season with salt and pepper.

4. Grill the corn, scallions and chicken over moderate heat, turning oca, until the corn and scallions are lightly charred and the chicken is cooked through (5 minutes for the scallions and 15 minutes for the corn and chicken). Let the chicken rest for 5 minutes, then thinly slice across the grain.

5. Chop the scallions into 1-inch pieces. Remove the husks and cut the corn kernels off the cobs. Transfer the scallions and corn to a large bowl; add the tomatoes, basil and half of the dressing and toss. Transfer the salad to a platter. Top with the chicken and garnish with chives and lime zest. Serve the remaining dressing at the table.