Pre-heat an outdoor or indoor electric grill and grill two of the ears of corn until lightly browned. Cut the kernels off all four ears. (If you don’t have the option of grilling the corn, just use the fresh corn kernels.)

Combine the Greek yogurt, mayonnaise, Cheddar cheese, olive oil, lime juice, garlic, paprika, chili powder and cumin in a bowl and stir well.

Add the corn kernels, the Jalapeño pepper, scallions and stir well. Season to taste with salt and pepper and stir in the parsley.

Transfer the mixture to a serving bowl and garnish with a few dashes of hot sauce, some chili powder or smoked paprika. Serve with chips, crackers or vegetables.