anatomy of a grilled corn salad

Name: anatomy of a grilled corn salad
Ingredients: 1 1/2 cups kernels cut off the grilled corn cob (4 small ears); 1/2 cup roasted edamame beans or lima beans (husked and oven roasted); 1-2 tablespoons grapeseed or olive oil for bean roasting; 1/2-3/4 cups small red onion, chopped (a cipollini is great); 1-2 tablespoons chopped and seeded jalapeno pepper, to taste; 1/2-1 teaspoons serrano or haberno pepper, chopped, optional; 2 fresh limes, the juice of; 1 teaspoon preferably pink salt (Himalayan or other type) to taste; 1/2 cup fresh cilantro, bruised and chopped; a handful of cherry heirloom tomatoes, sliced into halves, optional; 1/8 cup basil, chopped, recommended; 1/8 cup fresh spearmint, chopped, recommended; 1/8 cup additional fresh chopped cilantro for second serving; serving of Greek yogurt (fage) or sour cream on the side; favorite tortilla chips for dipping if using salsa style; additional medley of chopped cilantro, mint and basil for subsequent servings; additional lime wedges to squeeze for subsequent servings