Preheat the oven to 350 degrees F (180 degrees C).
Slice the garlic lengthwise, and set aside. Cut the Tomatillo (2) into eight wedges each, then set aside. Slice the Cherry Tomato (5 ounce) in half, and set aside. In a large saute pan, heat four cups of water over high heat and bring to a boil.
Add the Banana Leaves (2) making sure they are completely submerged. Cover, and then let steam for five minutes.
Working quickly, pat the banana leaves dry with paper towels and place them flat on a work surface. Pat the Mahi-Mahi Fillet (2) dry with paper towels and place them in the center of the banana leaves. Season the fish with Salt (1/4 teaspoon) each side of the fillets.
Scatter the tomatillos, tomatoes, sliced Garlic (2 clove) and Capers (2 tablespoon) on top of the fish. Add the Bay Leaf (1) and half of the Fresh Thyme (0.25 ounce). Wrap the banana leaves around the fish, completely encasing it.
Place the wrapped fish on a sheet pan and then into the oven to bake for 25 minutes.
In a small bowl, combine the Mayonnaise (3 tablespoon), Sriracha (1 tablespoon), Salt (1/4 teaspoon) and stir until well combined. Set aside.
While the fish is baking, combine two cups of water, Unsalted Butter (2 tablespoon), remaining fresh thyme sprigs and Corn (2 ear) in a medium saute pan and bring to a boil over high heat. Reduce the heat to medium and simmer for ten minutes.
Wipe out the pan and paper towels and then heat over medium high heat. When the pan is hot, add the corn and sear, rotating the cobs so that each side gets a bit charred, about ten minutes.
Place the corn cut side down, on the cutting board, holding it near the top of the ear. Using a sharp knife, start at the top and cut downward with a gentle sawing motion, cutting corn off the cob. Continue cutting until all of the corn is removed.
Place the fish in the center of two plates. Top with tomatillo and tomato mixture. Place the corn and top with sriracha mayonnaise and Unsweetened Coconut Flakes (2 tablespoon).