Preheat your grill to medium-high heat, around 400°F (200°C). Carefully place the corn onto the grill and cook for 10-12 minutes until tender and charred. Let cool, then slice kernels off the cob.

In a large mixing bowl, combine the corn kernels with cucumber, red onion, and cilantro. Mix gently to blend the flavors.

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

Pour the dressing over the corn and cucumber mixture. Toss gently until well coated.

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

After chilling, stir the salad and adjust seasoning if needed.

Garnish with additional cilantro and chili powder before serving.