Habanero Charred Corn Salad

Start by optionally charring your corn with a torch or by broiling it until browned. Chop your red pepper, orange bell pepper, and cucumbers to approximately the same size. Thinly slice your scallions and mince your cilantro. Add all of the dressing ingredients (greek yogurt, Yellowbird Habanero Hot Sauce, lime juice, minced garlic clove, salt, smoked paprika, turmeric, mild chili flakes) to a bowl and stir until combined, thinning with small splashes of water as needed. In a large bowl combine your prepared veggies and herbs with the corn, white beans and cotija cheese. Add the Habanero dressing in increments while stirring until dressed to your liking. Taste for seasoning, add additional salt or lime juice if needed, and serve as is or top with a protein of your choice and an extra drizzle of Yellowbird Habanero Hot Sauce for a perfect bite.