Light grill. In a large bowl, toss garlic and onion with lime juice; let stand 10 minutes.
Brush corn with oil and grill over moderate heat until charred and just tender, about 10 minutes. Transfer to cutting board and cut kernels off the cob.
Whisk mayonnaise and chili powder into garlic, onion and lime juice. Add cheese and corn to bowl; toss. Season with salt and pepper to taste.
Heat a heavy skillet over high heat on grill or stovetop. Add about 3 tbsp vegetable oil.
Place House-Autry Medium Hot Breader on a piece of waxed paper and dredge scallops in breader. Shake off extra and place in hot skillet. Cook about 3 minutes on each side. Remove from skillet and drain on paper towel.
To serve: Spoon corn salad onto 4 plates and top with 3 scallops each. Serve with lime wedges.
