Heat a grill to medium-high heat, and place corn on the grill. Cook until they begin to brown all over. Remove from heat and cut kernels off the cob. Set aside about a ½ cup of the corn kernels in a bowl and toss with 1 TBSP of butter.

In a large skillet (either placed directly onto your grill or on a stove-top burner), add the onion, the remaining corn kernels (should be about 2 cups), 2 TBSPs butter, and the chile powder to the pan and cook until the onion softens, about 3 minutes. Add the stock, cream, and sherry (if using), and continue to cook over medium heat until the mixture just begins to thicken and the vegetables are very soft, about 6 minutes.

Transfer the contents of the pan to a blender and puree until very smooth. Drain in a fine-mesh sieve set over a bowl, pressing on the solids with the back of a large spoon. Discard the solids and return the sauce to the pan. Season with salt and pepper to taste. Set the sauce aside and cover to keep warm.

Grill the salmon, flesh side down, until you can lift the fillets with tongs off the grate without sticking, 4 to 5 minutes. Turn the fillets and cook them to the desired doneness, 2 to 3 minutes for medium-rare. If desired, to remove the skin, slide a spatula between the skin and flesh (alternatively, you could cook the salmon in a large non-stick skillet).

Place the salmon on warm plates. Spoon the warm sauce around and top with reserved browned kernels. Garnish with herb sprigs and salmon roe (if using).