Preparation

• Prepare a medium-high (400°F to 450°F) gas- or charcoal-grill fire.
• Put the tomatoes on a large rimmed baking sheet, and warm on the indirect-heat side of the grill.
• Meanwhile, lightly brush the corn with oil, and grill over direct heat, turning as some of the kernels are charred on each side, 3 to 5 minutes. Transfer to a large plate.
• Grill the scallions until lightly charred on two sides, 2 to 5 minutes. Transfer to a plate.
• Grill the chiles until lightly charred on all sides, 2 to 5 minutes. Transfer to the plate with the scallions.
• In a large bowl, one at a time, stand each ear of corn on the stalk end, and cut off the kernels with a sharp knife. Transfer to the pan with the tomatoes. Chop the scallions and chiles, and add to the pan. Toss with the cilantro, and season to taste with salt and pepper. Keep warm on the indirect side of the grill.
• Divide the vegetables among the tortillas, drizzle with the salsa, and sprinkle with cheese.