2cups/8 oz. corn kernels removed from about 2 ears of cooked corn
Lime wedges for serving
Bring a large pot of salted water to a boil. Cook the fiori according to package directions. Drain, rinse under cold water, and reserve.
In a small bowl, whisk together the mayonnaise, sour cream, chipotles, garlic, and lime juice. Reserve.
Heat a grill pan or outdoor grill over medium high heat. Brush the vegetable oil on both sides of the steak. For medium rare (and depending on how thick the steak is), grill until nicely charred and also golden brown (about 2 minutes), flip and repeat on the second side. Reserve.
Place the fiori, avocado, tomato, and corn in a medium bowl. Stir in the reserved sauce. Taste and adjust seasoning.
Place on a serving platter. Thinly slice the steak and arrange on top of the pasta salad. Sprinkle with chives. Serve lime wedges on the side.