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 barley and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Meanwhile, wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the sour cream, 1 teaspoon of water, and up to half the spice blend, depending on how spicy you'd like the dish to be; season with salt and pepper. To make the glaze, in a separate bowl, whisk together the honey, 2 tablespoons of water (or 4 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.

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the corn kernels and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened (be careful, as the corn may pop as it cooks). Transfer to a bowl; season with salt and pepper. Cover with foil to keep warm. Wipe out the pan.

Pat the shrimp dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly opaque. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat.

To the pot of cooked barley, add the cooked corn, a drizzle of olive oil, and as much of the remaining spice blend as you'd like. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the glazed shrimp (including any glaze from the pan). Garnish with the seasoned sour cream and sliced green tops of the scallions. Enjoy!