Begin by preheating your grill to medium-high heat, around 400°F. Grill the corn for 10–12 minutes, turning occasionally until charred. Let it cool slightly before handling.

Carefully slice the kernels off the cobs and transfer them into a large mixing bowl.

In the bowl with corn, add diced cucumber, finely chopped red onion, and chopped cilantro. Stir gently to combine.

In a separate bowl, whisk together Greek yogurt, mayonnaise, minced garlic, lime juice, and chili powder until smooth. Season with salt and pepper.

Pour the dressing over the salad mixture and gently toss to coat all ingredients.

Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.

Before serving, stir gently to redistribute dressing and garnish with cilantro and chili powder.