Heat a large pot filled halfway with water over high heat until boiling. Add corn, cover, reduce heat and lightly boil for 5 minutes. Remove corn from pot and let cool slightly. Once able to handle, slice the corn off the cobs into a large bowl.
Add scallops, herbs, feta, lime juice, rice vinegar and evoo to the bowl with the corn and toss. Top with avocado and crushed chickpeas.
Heat remaining teaspoon of evoo in a saute pan over medium heat. Season scallops on both sides with salt and pepper. Heat a medium sauté pan with 1 teaspoon olive oil over medium high heat until glistening. Swirl oil in the pan and add scallops. Don’t crowd the scallops – cook in two batches if need be. Sear scallops for a minute or two (until desired doneness) on each side until a nice golden crust forms. Remove from heat.
Add scallops to corn salad. Serve with lime wedges.