Heat the grill to medium-high heat.
Rub the corn with a little oil or butter and sprinkle the rub all over the cobs. Place the corn directly on the hot grill, turning occasionally, until it is charred in spots and cooked through. Set aside on a plate to let cool. To grill the cauliflower, sprinkle both sides of the cauliflower steaks with a little salt and pepper. Grill for about 3 minutes per side. Put them on a plate and cover with foil to keep warm until serving. (Be careful to not let them get too charred as the sauce does contain sugar which will burn.)
Carefully cut the corn off of the cobs with a knife. (It works best if you hold the cob upright in a large bowl and cut downward, the kernels falling around the cob in the bowl.) Add in the diced red onion and bell pepper, plus the scallions, cilantro, lime juice and some of the cheese; toss to combine. Season to taste with salt and pepper, and even a little more of the rub if you choose to.
Plate the warm cauliflower steaks and top them with the corn salad. Sprinkle the rest of the cheese on top and serve immediately.