Make the chipotle avocado tomato salsa. Combine 1 diced avocado, 2 diced tomatoes, ¼ cup chopped cilantro, ¼ cup finely chopped red onion, and juice of ½ lime. Open the canned chipotle and mix in 1 teaspoon of just the adobo juices with the salsa. Toss everything together and season with salt and pepper. Set aside.
Melt 1 tablespoon butter in a saute pan over medium-high heat. Add the corn and cook until slightly charred, about 3-4 minutes. Add 1 tablespoon flour and stir to coat the corn. Add ¾ cup coconut milk and ¼ cup grated parmesan. Reduce heat to low and simmer for 3-4 minutes or until the corn has thickened. Season with salt and pepper. Set aside and keep warm.
Pat dry the scallops and remove the side muscle. Combine the seasoning mixture including 1 teaspoon paprika, ½ teaspoon oregano, ½ teaspoon cayenne, ½ teaspoon cumin, ½ teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon onion powder. Season both sides of the scallops generously with the seasoning mix.
Heat 2 tablespoon butter in a medium saute pan over medium-high heat. Lay the scallops in an even layer and cook until seared and blackened, about 3-4 minutes. Flip the scallops over and cook until blackened and firm. Remove from heat and top the coconut creamed corn with the scallops. Serve with salsa.