The flavors of chipotle chiles and lime juice make this a tangy, spicy side dish.
In a large nonstick skillet, heat olive oil over medium. Add scallions and cook until softened, 3 minutes. Add chile and cook 1 minute. Add corn and water, cover, and cook until corn is warmed through, about 4 minutes. Uncover and cook until liquid is evaporated, 2 minutes. Stir in lime juice and season with salt and pepper.
Chipotle chiles in adobo add spark to salad dressing or can be mixed with honey to glaze chicken.