Preheat the oven to 400 degrees. Remove the husk and silk of the corn. Cut the kernels off of the cob. Medium dice the cucumber and halve the tomatoes. Small dice the red onion and place in a dish with the red wine vinegar. Halve the jalapeno, remove the seeds, and then medium dice. Pick the basil off the stems.
Once the oven is preheated, rip the baguette into bite size pieces and arrange into a single layer on a baking sheet. Then drizzle the baguette pieces with olive oil and season with garlic powder, salt, and pepper. Toast the baguette halves in the oven for about 8 minutes, or until golden brown. Alllow the baguette to cool. Once cool enough to handle large dice the baguette.
Heat a pan with some olive oil over medium, high heat until hot. Add the corn and the jalapeno, cooking for a few minutes, or until browned. Remove from heat and transfer to a bowl to cool.
Return the pan to the stove, and add some more oil to the pan. Pat the snapper dry on both sides and season with both salt and pepper. Cook on each side for 3-5 minutes or until cooked through and lightly browned.
In the bowl with the corn and jalapenos, add the diced baguette, tomatoes, cucumber, basil, and red onion vinegar. Toss to combine, then drizzle with olive oil and season with salt and pepper. Plate the panzanella and top with the snapper filet.