AndyG is one smart cookie. The soft and silken tofus are entirely the wrong texture for your salad. You definitely want firm.
If you can get it, use smoked tofu. Tastes great, regionally appropriate, and zero effort on your part. If you have a smoker, you can smoke it yourself at an as low as possible temperature for a relatively short time. Mesquite would be killer. You could even use hard tofu for this, which has a texture a lot like cheese.
This might be a stretch for corn salad, but I'm wondering whether you might not deep fry some. It's very much a to-order thing. You want to serve it hot enough to melt (and raise blisters) in your mouth. The trick is to cut the tofu in pieces and roll it in corn starch (or potato starch or flour or rice flour or... ) at least an hour before frying, so the breading has a chance to dry. I think I'd cut the tofu in wedges, then plate them around the rim of a large plate with the corn and bean salad in the center.