Prepare corn rice. Shuck corn on the cob and set aside corn kernels. Break shucked cobs in half and place in a pot with chicken broth. Bring to a simmer, cover the pot and continue to simmer for 10 minutes. Remove from heat, strain the liquid, discard corn cobs. Set aside.

Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add corn kernels and saute until lightly charred and browned, about 5 minutes, stirring occasionally. Remove from heat and set aside ½ cup of the corn.

Transfer remaining corn to a blender. Add ½ cup milk and blend until smooth. Remove ½ cup and set aside. Add ¼ cup heavy cream to remaining pureed corn and blend until smooth. Season with salt and keep warm.

Heat 2 tablespoons butter in a medium sauce pot over medium heat. Add shallots and garlic and saute until softened, about 2-3 minutes. Add rice and toast for 1 minute, stirring occasionally. Add corn stock and reserved ½ cup corn puree, stirring until combined. Bring to a boil, reduce heat to low, cover the pot, and continue to cook for 20 minutes or until rice is tender. Stir the rice and fluff with a fork. Keep covered until ready to serve.

While rice is cooking, making garlic chive sauce. Combine all ingredients including chives, scallions, olive oil, garlic, lemon juice and zest, and red chili flakes in a food processor. Process until smooth. Season sauce with salt and pepper and set aside.

Cook scallops. Pat scallops dry and season with salt, pepper, and smoked paprika. Heat 1 tablespoon oil in a large cast iron or saute pan over medium-high heat. Lay scallops in an even layer and cook for 2 minutes. Flip scallops over and add 2 tablespoons of butter in the pan. Continue to cook for 1 more minute, basting the scallops with butter. Remove from heat.

Portion rice into bowls or serve in a large platter. Spoon remaining corn puree on top of the rice or on a separate platter and top with reserved charred corn and scallops. Drizzle garlic chive sauce on top and serve immediately.