Preheat gas grill to medium-high heat or prepare coals, spreading them across ⅔ of the grill. While grill is warming, prepare the dressing: In a medium bowl, whip yogurt until slightly fluffy. Add olive oil, jalapeños, lemon juice, chili powder, cilantro, dill, scallions, 1 teaspoon black pepper and 2 teaspoons salt.

Lightly oil both corn and grill grates. Sprinkle corn with salt and pepper and place on the grill. Grill corn until nicely charred and cooked, about 4 to 6 minutes, turning frequently. Remove from grill and let cool. Cut grilled corn off the cob, roughly chop and add to yogurt mixture and stir until well combined. Set aside.

Next, prepare the bluefish. If using a gas grill, lower the temperature on 1 side. Pat fish dry with a paper towel. Coat exterior of fish with mayo and sprinkle lightly with salt inside and out. Place fish over coals or hot side of grill and cook for 8 to 10 minutes. Using a spatula and tongs, "hug" fish and carefully roll onto the opposite side. Cook an additional 10 to 12 minutes. If fish is charring too quickly, carefully move to the cooler side of the grill and place cover over the grill to finish cooking. Fish is done when internal temperature reaches 140– 145°F or when fish flakes apart easily and the flesh has turned from translucent to opaque.

While the bluefish cooks, prepare the salad. Place peaches and tomatoes in a large bowl, toss with 2 teaspoons salt and 1 teaspoon pepper and let rest 5 to 7 minutes. To the same bowl, add arugula, lemon juice and olive oil and toss until thoroughly combined. Taste for salt, adding more as needed.

To serve, spread salad over a platter large enough to accommodate the fish. Place fish atop the salad. Garnish with dill and cilantro and finish with a dollop of the charred corn yogurt, and serve more on the side.