Heat 1 tbsp of olive oil in a large nonstick skillet over medium heat.
Add the corn, salt, and pepper and cook, stirring occasionally, until the corn has charred sightly, about 5 minutes.
While the corn is charring slice the green onions and quarter the tomatoes.
In a large serving bowl add the jalapeno, green onions, tomatoes and, lime juice.
When the corn has finished charring add it to the fresh veggies and toss to mix well.
Add the remaining olive oil to the skillet season the halibut with salt and pepper and sear on each side for about 4 minutes.
Serve with the charred corn salad.
Serve and enjoy =)
