Add the butter or ghee, chili powder, paprika and 1 teaspoon of the salt to a saucepan and heat over medium heat until the butter or ghee has melted.
Generously coat the ears of corn with the sauce and place them on the grill, reserve any additional sauce if left. Grill them for 15-20 minutes, turning them every 5 minutes.
Once they're grilled, strip the kernels from the cob. (I've been using a handy-dandy corn zipper lately and love it.)
Add the olive oil, lime juice and additional 1/4 teaspoon of salt to a bowl and whisk together to make a light dressing.
Add the cherry tomatoes, arugula, onion, cilantro, and the corn to a bowl and add the dressing, toss to coat. Drizzle any of the additional chili powder / paprika sauce over top if you'd like.
Top with optional quest fresco and serve.