Place the corn on a cutting board and carefully cut the kernels away from the cob. Heat a large skillet with 1 tablespoon of oil over medium heat. When hot, add the corn then toss with the oil. Spread the corn out in a single layer and allow to cook undisturbed for 3 minutes then stir occasionally for an additional 2 minutes or until the kernels appear to brown around the edges. Add 2 cloves of grated garlic and sauté until fragrant. Lower the heat then add the beans, a generous pinch of salt and half the lime zest. Sauté for 1-2 minutes to warm the beans through. Adjust salt to taste then set aside.

To a medium sized mixing bowl add the diced tomatoes then top with the red onions, a grated clove of garlic, the juice of half a lime, 1 tablespoon red wine vinegar, agave syrup, and a generous pinch of salt. Toss the mixture together until fully combined then allow the mixture to sit for 10 minutes out at room temperature. Adjust salt and pepper to taste.

To a mini blender add the chives, basil, hemp hearts, nutritional yeast, the remaining lime zest and juice, ½ tablespoon of red wine vinegar, a grated clove of garlic, 2 tablespoons of extra virgin olive oil, a generous pinch of salt, water and ice cubes. Blend on high until completely smooth. Taste and add more salt as needed.

Divide a portion of rice in a serving bowl then top with some tomato salad, then the corn and black bean mixture. Drizzle the bowl with the basil sauce and garnish with any extra chives and enjoy.