Wash and dry produce.

Peel and dice sweet potatoes into ½-inch pieces.

Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 12-15 minutes.

Reserve ½ cup sweet potato cooking liquid (1 cup for 4 servings), then drain. Return sweet potatoes to pot and cover to keep warm until ready to mash in Step 5.

While sweet potatoes cook, halve, peel, and finely dice half the onion (whole onion for 4 servings). Quarter lime. Drain and rinse corn. Halve, core, and finely dice bell pepper.

In a medium bowl, combine onion, juice from half the lime, a pinch of sugar (big pinch for 4), and a pinch of salt.

Heat a drizzle of oil in a large pan over high heat. Add corn and a pinch of sugar (big pinch for 4 servings). Cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. (Cover pan with a lid if corn starts to pop!)

Turn off heat; transfer corn to bowl with pickled onion. Wipe out pan.

Add bell pepper, feta, a large drizzle of olive oil, salt, and pepper to bowl. Stir to combine. Refrigerate until ready to serve.

Pat scallops* dry with paper towels; season all over with salt and pepper.

Heat a large drizzle of oil in pan used for corn over medium-high heat. Add scallops in a single layer; cook until browned and cooked through, 3-5 minutes per side.

Turn off heat; transfer to a plate. Cover with foil to keep warm.

To pot with drained sweet potatoes, add half the sour cream and 1 TBSP butter (2 TBSP for 4 servings). Using a potato masher or fork, mash until smooth and creamy, adding splashes of reserved sweet potato cooking liquid as needed. Season with salt and pepper. Cover until ready to serve.

In a small bowl, combine chimichurri and remaining sour cream.

Divide corn salad and sweet potato mash between plates in separate sections. Top corn salad with scallops; drizzle with creamy chimichurri. Serve with remaining lime wedges on the side.