Preheat your grill to medium-high heat, about 400°F (200°C). Place the corn directly on the grill and cook for 10-12 minutes, turning occasionally, until the kernels are charred and caramelized. Remove from grill and allow to cool slightly.

Once the grilled corn is cool, use a sharp knife to carefully slice the kernels off the cob. Aim for clean cuts to minimize mess. Collect the corn in a large mixing bowl.

Wash and dice the cucumber into bite-sized pieces, and finely chop the red onion. Add both to the bowl with the corn. Toss in the chopped cilantro and gently mix to combine.

In a separate small bowl, whisk together the Greek yogurt, mayonnaise, minced garlic, lime juice, and chili powder. Season with salt and pepper to taste.

Pour the creamy dressing over the corn and vegetable mixture. Carefully toss everything together until well-coated in the dressing.

Cover the bowl with plastic wrap and chill in the refrigerator for about 30 minutes.

Before serving, stir the salad and adjust seasoning if needed, garnishing with extra cilantro.