In a medium sized bowl mix the olive oil with salt, pepper, paprika and the cajun seasoning. Place your small fillets in there and let marinate for 30 minutes in the fridge.
Put a large pot of salted water to boil and add your pasta. Cook according to package instructions. Pour trough a colander and run trough cold water to stop the pasta from cooking any further.
Chop the scallions and add 2/3 of them to a large bowl. Chop the tomatoes, bell pepper and add to the bowl with the corn.
Heat a cast iron griddle pan on high, then add enough oil to coat it and turn the heat down to medium. Carefully place all of the fillets on the pan and grill from each side for 3 minutes until they develop nice charred grill lines. Turn the heat off but leave the fillets on the pan for 3 minutes more, flip halfway. Place them on a wooden board and rest for 5 minutes before slicing.
Make your sauce by adding the mayo, butter, Srirarcha, sugar and salt in a small bowl and whisking together. Add to the rest of the salad and mix well.
You can mix the chicken in the big bowl with the rest of the ingredients or serve it on top of each portion. Serve with the rest of the scallions and a bit of parsley.
