Preheat your grill to medium-high heat, around 400°F (200°C). Grill the corn cobs for 10-12 minutes, turning until charred and slightly crispy. Remove from heat and cool for 5 minutes.

Slice off the grilled corn kernels with a key knife over a mixing bowl to capture all juices. Dice the cucumber and red onion, then add to the bowl with corn. Chop cilantro and add.

In a separate bowl, whisk together Greek yogurt and mayonnaise until smooth. Mix in minced garlic, lime juice, chili powder, salt, and pepper. Whisk for about a minute.

Pour the creamy dressing over the corn mixture and toss until coated.

Cover with plastic wrap or a lid, refrigerate for at least 30 minutes for flavors to meld.

Before serving, stir the salad, adjust seasoning if needed, and garnish with extra cilantro. Serve chilled.