Make the dressing. Combine all dressing ingredients in a small food processor or blender until smooth. Taste, and add water to thin if needed or extra salt for flavor.

Preheat a large ovenproof skillet to medium-high heat and the broiler to high. Add a drizzle of oil to the skillet. When the oil is very hot, add the corn kernels and char for 3 minutes until slightly dark at the edges. Remove from the skillet to cool and combine with the diced tomatoes.

To the same skillet, add the salmon skin-side down, and sprinkle with the salt, chili powder, and smoked paprika. Cook the salmon for about 4 minutes until the skin is crispy and the salmon begins to cook up the sides, then transfer the skillet to the oven to finish by broiling the fish for 3 minutes until the spices are slightly golden.

Arrange the salad greens, salmon, and corn mixture on plates. Drizzle with the cilantro dressing and serve.