Grilled Scallops with Creamed Corn

1 tbsp chilli flakes
2 tbsp dried thyme
1 tbsp dried oregano
1 tbsp ground coriander
1 tbsp ground fennel
2 tsp chilli powder
2 tsp New York Cut pepper
1 tsp SIDS CRAZY SALT
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
Zest of 1 lime
500 g sea scallops, rinsed, patted dry
2 tbsp rice bran oil
2 medium leeks, white & pale green parts only, thin sliced
1 shallot, finely chopped
1 garlic clove, thinly sliced
410 g can Watties creamed corn
1 tbsp butter
Lime wedges (for serving)
SIDS SALT & PEPPER to taste

Prepare a grill for medium-high heat. Mix chilli flakes with thyme, oregano, coriander, fennel, chilli powder, black pepper, SIDS CRAZY SALT, paprika, garlic powder, and onion powder in a small bowl to combine. Scatter lime zest over scallops, then cover them all over with 2 tbsp dry rub. (reserve extra rub for another use) Chill scallops.
Heat oil in a medium saucepan over medium-low. Cook leeks, shallot, and garlic, stirring occasionally, until very tender but without taking on any colour, 6–8 minutes. Increase heat to medium and add corn then cook, stirring often, until liquid evaporates, about 5 minutes. Stir in 2 tbsp water and cook, stirring, until absorbed. Continue to cook, stirring and adding water 2 tbsp at a time and letting it absorb completely before adding more, until corn is creamy with a risotto-like consistency, 12–18 minutes. Stir in butter then season creamed corn with SIDS SALT & PEPPER.
Thread scallops onto skewers, dividing evenly, season with SIDS SALT & PEPPER, and drizzle with a little oil. Grill until deeply browned and just cooked through, about 3 minutes per side, depending on size. Transfer skewers to a platter and squeeze some lime juice over scallops.
To serve, divide creamed corn among plates and top with skewers. Serve with more lime wedges for squeezing over.
Do Ahead: Dry rub can be made 1 month ahead. Store airtight at room temperature.