Grilled Scallops With Mexican Corn Salad

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1 clove garlic, minced

1 tablespoon minced red onion

2 tablespoons fresh lime juice

8 small ears of corn, husked

Vegetable oil, for brushing

1/3 cup mayonnaise

1 teaspoon pure ancho chile powder

4 ounces cotija or ricotta salata cheese, crumbled (1 1/4 cups)

Salt and freshly ground pepper

Hot sauce

12 large sea scallops

Lime wedges, for serving

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