Â½cup cooked corn kernels (cut from about 2 ears boiled or grilled corn)
1 scallion, white and green parts, finely chopped
1 poblano chile, roasted peeled, seeded, and coarsely chopped
2 tablespoons chopped fresh cilantro
1 lime, cut into wedges
Build a fire in an outdoor grill. For a charcoal grill, let the fire burn until the coals are covered with white ash, then let them burn for about 30 minutes until they are medium-hot (you should be able to hold your hand at the cooking grate level for 3 to 4 seconds). For a gas grill, preheat on high, then reduce the heat to medium.
Combine the oil and garlic in a small bowl and set aside.
Dust a rimless baking sheet with flour. On a lightly floured work surface, roll, pat, and stretch the dough into a 12-inch round. Transfer the round to the baking sheet and cover with plastic wrap.
Lightly oil the grill. Remove the plastic, slide the round of dough onto the grill, and cover. Grill until the underside is lightly toasted, about 3 minutes. Turn the dough. Leaving a 1-inch-wide border, sprinkle the round with 2â„3 cup cheese, the corn, scallion, and chile. Top with the remaining 2â„3 cup cheese. Brush the exposed dough border with some of the garlic oil. Cover and grill until the underside is toasted and the cheese is melted, about 3 minutes more.
Remove from the grill and drizzle with the remaining garlic oil. Sprinkle with the cilantro and cut into thin wedges. Serve hot, with the lime wedges passed for squeezing a few drops of juice over the pizza just before eating.