Corn & Chickpea Bowl With Miso-Jalapeño Tahini

Name: Corn & Chickpea Bowl With Miso-Jalapeño Tahini
Cuisine: Asian, Middle Eastern
Ingredients: 1 ¾-inch piece ginger, peeled, finely grated; 2 small jalapeños, seeded, chopped; 2 small garlic cloves, finely grated; 1 cup (packed) cilantro leaves with tender stems; ⅓ cup fresh lime juice; ⅓ cup tahini; 1½ tablespoons miso; Kosher salt; 3 tablespoons olive oil, divided, plus more for drizzling; 2 garlic cloves, lightly crushed; 1 14-ounce can chickpeas rinsed, drained; 3 ears of corn, shucked, kernels removed; 1 tablespoon za’atar (another flavorful spice blend like curry powder is great here too); 4 cups Little Gem or other small lettuce leaves, torn if large; Crumbled feta, lime wedges, and cilantro (for serving)