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1
In a food processor, pulse the chorizo until very finely chopped.
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2
Transfer to a deep 12-inch skillet, add the 3 cups of canola oil and cook over moderately low heat, stirring occasionally, until the oil is well flavored with the chorizo, about 1 1/2 hours.
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3
Strain the chorizo oil through a fine sieve into a heatproof bowl; reserve the drained chorizo for another use (see Note).
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4
Return the strained oil to the skillet.
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5
Meanwhile, light a grill or preheat a grill pan.
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6
Brush the corn with canola oil and season with salt and pepper.
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7
Grill over moderate heat, turning, until lightly charred and crisp-tender, 5 to 7 minutes.
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8
Transfer the corn to a plate and let cool completely, then cut the kernels off the cobs.
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9
In a large bowl, whisk the mayonnaise with the lime zest and juice, smoked paprika and olive oil and season with salt and pepper.
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10
Fold in the corn kernels, cilantro and scallions.
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11
Heat the chorizo oil until it reaches 160 on a candy thermometer; adjust the heat as necessary to maintain the temperature.
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12
Pat the fish fillets dry and season them with salt and pepper.
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13
Carefully slide the fillets into the chorizo oil and poach until just white throughout, about 12 minutes.
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14
If the fillets are not completely submerged in the oil, turn them halfway through poaching.
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15
Using a slotted spatula, transfer the fish to paper towels and blot dry.
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16
Serve with the grilled corn salad and lime wedges.
