Heat a skillet over medium high heat until hot then add 1 tablespoon of the olive oil and corn at the same time.
Add salt and pepper and cook, stirring occasionally, until the corn has browned some, about 5 minutes.
Once the corn is done transfer to a serving bowl and mix with the minced jalapeno, sliced scallions, halved tomatoes, minced basil, lime juice, and remaining olive oil, salad greens and check seasonings. Set aside.
Season fish or tempeh with salt and pepper.
Wipe out the same corn skillet and heat the pan over medium heat then add the remaining olive oil.
Add the tempeh or fish, (skin side down for the fish) and sauté until done, about 4 minutes. Carefully flip each piece and cook about 3 minutes longer.
Divide corn mixture onto 4 plates and nestle tempeh/fish on top then serve immediately