Make the relish:

In a large bowl, whisk together the lime juice, vinegar, oil, garlic, honey, and salt until well combined. Add the onions, habanero, and tomatillos to the mixture and toss to coat. Set aside to macerate at room temperature for 1 to 2 hours.

Make the salad:

Preheat a grill over medium-high to 400°F or set a grill pan on the stove over high heat. Rub four ears of corn with oil until they are evenly coated. Put the ears of corn on the grill and cook until char marks appear on the kernels, about 4 minutes per side. Remove the corn from the grill and set it aside until it’s cool enough to be handled comfortably. Using a sharp knife, cut the kernels of both the charred and remaining two raw cobs directly into a large bowl. Add the radishes and jalapeño and toss to mix until combined.After macerating for 1 to 2 hours, the tomatillo relish will have accumulated about ¼ to ½ cup of liquid. Pour of half of this liquid (you can either discard or reserve it to dress another salad—it’s delicious!). Pour the tomatillo relish over the corn and mix to combine. You can let the salad sit, covered, at room temperature for up to overnight; before serving, top it with the cheese, torn herbs, and lime zest and juice