Preheat the oven to 450 degrees.

Cut the corn off the 2 cobs and combine with the remaining 1 tablespoon of sesame oil, and roast on a sheet pan until lightly browned. Set aside to cool.

Chop and combine the tomatoes, cucumbers, chickpeas, red onion, snap peas, and pepper in a bowl. Add corn (with sesame oil) once cooled.

Squeeze the juice of at least 1 lime over the mixture.

Add ½ teaspoon of chili lime seasoning, a sprinkle of Adobo, a sprinkle of sea salt and white pepper, and mix.

Remove tuna from freezer.

To plate:

Place ½ the salad on a plate.

Slice the cooled tuna, and fan over the salad

Enjoy!