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Heat a grill to high.
Drizzle 2 tablespoons olive oil over the corn and scallions and season with salt.
Throw the corn right on the grill and leave it alone, except to turn it a few times over the next 10 to 15 minutes until charred and tender.
Throw the scallions on the grill and cook until the tops are softened and charred and crispy in spots.
Once the corn comes off the grill, let it cool enough to handle and strip the kernels off the cob into a large bowl.
Coarsely chop the scallions and add to the bowl with the corn kernels, seasoning with salt, pepper, and 2 tablespoons olive oil.
Add the cilantro and pepperoncinis, and season with the pepperoncini liquid and lime juice.
Add the corn nuts and queso fresco, and season with salt, pepper, and more lime juice as needed.