Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Meanwhile, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Small dice the celery. Remove any husks and silks from the corn; cut the kernels off the cobs. In a bowl, combine the diced celery and corn kernels. In a separate bowl, combine the sour cream, 1 tablespoon of water (or 2 tablespoons for 4 servings), and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper.

Pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with the spice blend. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate, skin side up.

The USDA recommends a minimum safe cooking temperature of 145°F for fish.  

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the prepared celery and corn; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Turn off the heat.

To the pot of cooked farro, add the cooked vegetables; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked fish and spicy sour cream. Garnish with the sliced green tops of the scallions. Enjoy!