Preheat your grill to medium-high heat, about 400°F (200°C). Grill the corn cobs for 10-12 minutes, turning until tender and slightly charred. Remove and cool before slicing off the kernels.

In a large mixing bowl, combine the corn kernels, diced cucumber, chopped red onion, and cilantro. Mix gently.

In a small bowl, whisk together Greek yogurt, mayonnaise, garlic, lime juice, chili powder, salt, and pepper until creamy.

Pour the dressing over the vegetable mixture and toss to coat.

Cover the salad and chill for at least 30 minutes in the refrigerator.

Before serving, stir the salad and adjust seasoning with salt and pepper if needed.

Garnish with additional cilantro and a sprinkle of chili powder before serving.