Preheat oven to 375 degrees. Mix corn, black beans, cilantro, ground cumin and smoked chili together. Season with salt and pepper. Spread onto a baking dish.
Pulse pumpkin seeds, salt, black pepper, oil, and sliced scallions in a blender until it forms a paste.
Coat frozen salmon fillets with pumpkin seed paste.
Place fillets in baking dish on top of black bean and corn salad, and drizzle with olive oil. Bake at 375 degrees for 25 – 30 minutes.