In a large, nonstick skillet, heat oil over medium heat. Add scallions and cook until softened, about 3 minutes. Add chipotle chile and cook 1 minute. Add corn and water, cover, and cook until corn is warmed through, about 4 minutes. Uncover and cook until liquid is evaporated, about 2 more minutes. Stir in lime juice and season with salt and pepper.
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