• Preheat the oven to 400 degrees.
• Preheat the grill to 400 degrees.
• Line a baking tray with parchment paper. Set aside.
• Add the husked corn to the grill for 10 minutes. turning frequently. Remove from the grill and set aside. Once the corn has cooled, use a knife to remove the kernels from the cobb.
• Place the charred corn kernels in a large mixing bowl.
• Next, you will drain and rinse the chickpeas. Remove outer skin. Pat the chickpeas dry using a paper towel.
• Place the chickpeas on the prepared baking tray and dust them with the Tajin spice and a 1 tablespoon of olive oil. Toss them around on the tray so they are evenly coated on the spice and oil.
• Roast them in the oven for 15-20 minutes or until they are nice and crispy. Set aside to cool.
• Add the jalapeno, cilantro, parsley, shallots, and tajin roasted chickpeas to the bowl with the corn kernels.
• Next, add the fresh squeezed lime juice and 1 tablespoon olive oil. Toss everything together until well combined. Set aside.

Prepare the halloumi croutons:

• Cut the halloumi into 16 even-sized cubes.
• Add the cornstarch to a plate. Add two whisked eggs onto a second plate. And on a third plate you will combine the panko breadcrumbs, paprika, garlic powder and a few cracks of black pepper.
• Take one cube of halloumi and dust it in the cornstarch. Next, you’ll dredge it through the egg wash and finally you will toss it in the breadcrumb mixture. Repeat until all of the halloumi cubes are breaded.
• In a medium-sized sauté pan add the vegetable oil over medium heat. You’ll want the oil hot, but not smoking before you fry the halloumi.
• Fry about 4 pieces of the breaded halloumi at a time until golden brown. Turn frequently with tongs.
• Place the croutons on a paper towel to absorb any excess oil. Season with a small pinch of salt when they are still hot.

Assemble the dish:

• Add the corn salad to a platter. Top with the fried croutons, fresh lime wedges, and scallions. Season with salt and pepper. Enjoy.