Summer Tomato & Corn Salad

1 Add the butter or ghee, chili powder, paprika and 1 teaspoon of the salt to a saucepan and heat over medium heat until the butter or ghee has melted.
2 Generously coat the ears of corn with the sauce and place them on the grill, reserve any additional sauce if left. Grill them for 15-20 minutes, turning them every 5 minutes.
3 Once they're grilled, strip the kernels from the cob. (I've been using a handy-dandy corn zipper lately and love it.)
4 Add the olive oil, lime juice and additional 1/4 teaspoon of salt to a bowl and whisk together to make a light dressing.
5 Add the cherry tomatoes, arugula, onion, cilantro, and the corn to a bowl and add the dressing, toss to coat. Drizzle any of the additional chili powder / paprika sauce over top if you'd like.
6 Top with optional quest fresco and serve.