Place the beans in a food processor and blend until pureed and creamy. Add in the garlic powder, salt and pepper, then continue to blend while streaming in the olive oil and ice water. Spoon the dip into a large bowl and stir in the rosemary, thyme and chives. Drizzle with a bit of olive oil.
Top the dip with layers of the grilled corn, tomatoes and scallions. Finish by topping with some basil leaves and extra herbs. I like to add another sprinkle of salt and pepper along with a drizzle of olive oil. Serve immediately with pita chips or crackers, raw veggies or baguettes.