Make the corn puree In a medium saucepan, melt the butter. Add the shallot and garlic and cook over moderate heat, stirring, until translucent. Add the remaining ingredients, season with salt and white pepper, and cook, stirring occasionally, for 10 minutes. Discard bay leaves and transfer the purée to a blender. Blend until smooth. Return the puree to the saucepan and season with salt and white pepper. Keep warm over very low heat.

Prepare the scallops In a medium skillet, heat 1 tablespoon of the oil. Cook the chorizo, breaking up the meat with a spatula, until cooked through. Add the tomatoes and set aside.

Pat the scallops dry with paper towels and season with salt and pepper. In a large nonstick skillet, heat 1 tablespoons of the oil until shimmering. Add half of the scallops and cook, undisturbed, until golden brown, about 4 minutes. Turn and cook until golden brown and just cooked through, about 4 minutes more. Transfer to a plate and repeat with the remaining oil and scallops.

Divide the puree between four shallow bowls and top each with four scallops. Spoon the chorizo and tomatoes over the top and garnish with cilantro. Serve right away.