Cut the kernels from the corn and transfer to an ovenproof bowl. Add 1 tablespoon water and sprinkle with salt. Cover and microwave on High for 60 seconds. Stir and microwave on High for an additional 60 seconds, or until corn is crisp-tender. (You can also cook the mixture in a covered saucepan over medium-high heat. Bring to a simmer and cook until crisp-tender.) Transfer the corn to a serving bowl, cover and refrigerate for 30 minutes.

Transfer the diced red onion to a bowl of ice water, cover and chill in the refrigerator.

Drain the onion, blot on paper towels and add to the corn. Chop the remaining ingredients, squeeze with the lime juice and stir gently to combine. Season to taste with salt and pepper, sprinkle with chopped chives and stir just until combined.

Serve accompanied with scoop-style chips. Makes about 4 appetizer servings.