Remove the corn kernels from the cob.  Set a cob on a large cutting board and run a large knife along the edge, cutting off the kernels.  Place the kernels in a bowl.

Be sure to scrape the liquid off the cob to get the "corn milk", which adds creaminess to the dish.

In a large skillet, add butter and saute the onions and poblano peppers.

Add the corn and stir until combined.  Cook the corn mixture for 4 to 5 minutes.  Add salt, pepper and coconut milk.  Stir and cook for one additional minute until the mixture is creamy and the coconut milk is heated through.

Prepare the scallops by removing them from the bag and rinsing with water.  Dry the scallops between 2 paper towels.  Dap the tops to ensure they are dry.

Mix together the spices to make the blackened seasoning.

Season the scallops with blackened seasoning.

In a non-stick skillet, heat olive oil over medium-high heat.

Add the scallops to the pan - cooking in batches.  Add no more than 6-8 scallops per batch.  Cook on medium-high until the scallops have a good sear on them.  Flip and cook an additional 1-2 minutes.  Scallop pieces cook very quickly and will be ready in under 5 minutes.

Top the corn mixture with feta cheese and stir to incorporate.  Top with the blackened salmon.

Serve with lime wedges.