Combine the corn, cilantro, lime juice, green onion, and salsa mix. Season with salt and pepper to taste and reserve.
Combine tomatillo, cilantro, and guacamole. Adjust seasoning, cover tightly and reserve.
Season the Cobia with cumin, salt, and pepper.
Heat the oil and sear the cobia over medium-high heat until lightly brown and fragrant. Flip and repeat.
Finish cobia in 400°F oven for 5 minutes or until about medium. Remove and rest 2 minutes
Arrange a 4 in. pool of guacamole in the center of 2 entrée plates. In the center of these pools, mound 2/3 of the corn salsa.
Arrange the cobia on top of the salsa and top with remaining salsa, fresh cilantro sprigs, and a wedge of fresh lime.