Summer Succotash

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4 ears corn, shucked

2 tablespoons extra-virgin olive oil

1 cup diced Spanish onion

1 clove garlic, minced 

2 cups fresh or defrosted frozen lima beans 

2 cups diced heirloom tomatoes

1 1/2 tablespoons butter, at room temperature 

1 1/2 tablespoons mayonnaise 

Juice of 1 lime 

Kosher salt and freshly ground black pepper

2 tablespoons fresh basil, cut into chiffonade 

2 tablespoons grated Pecorino-Romano cheese

1 tablespoon fresh cilantro, chopped 

1 tablespoon fresh mint, cut into chiffonade 

1 teaspoon smoked paprika