Preheat the grill or grill pan over medium-high heat.
Bring a large pot of water to boil. Add the corn and bring the water back to a boil, about 3-4 minutes. Remove the corn from the water and let cool. When cool enough to handle, cut the corn off the cob.
In a small bowl, whisk the greek yogurt, lime juice, and water together until smooth.
Brush the grill or grill pan with canola oil and grill each polenta square about 2-3 minutes on each side, or just until grill marks appear. As they're finish, transfer the polenta squares to a serving platter.
Top each grilled polenta square with a small spoonful of corn, a dollop of lime yogurt, a few crumbles of queso fresco, a light dusting of cayenne and smoked paprika, and a pinch of micro greens.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.