If using fresh corn, boil in salted water for about 10 minutes. Reserve about a cup of the cooking water.
In a bowl, add the cabbage, bell pepper, tomatoes, scallions, chives and 1 cup of corn and toss well.
In a blender add 1 cup of water (corn water if you used fresh corn), vinegar, olive oil, garlic, garlic powder, lemon juice, turmeric and salt and pepper.
Blend on high until you achieve a creamy consistency.
Add the dressing to the salad and toss well.
Serve with corn tortilla chips.