Heat your grill on high for at least 10 minutes.
Brush each ear of corn with some oil and sprinkle with some salt. Place on the grill and cook, covered, for about 10-15 minutes, rotating every 5 minutes or until charred. Transfer to a cutting board to cool off, then slice off the kernels.
In a large bowl, whisk together the sour cream or yogurt, lime, soy sauce, cumin, and salt until smooth. Add the grilled corn, cabbage, scallions, cilantro, and jalapeno and toss to coat
Serve topped with pickled red onions and plenty of cheese and seeds!