Soak 8 to 10 wooden skewers in water for about 20 minutes. Preheat a grill to medium high and brush with oil. Thread the sausage onto the skewers, leaving space between each piece. Grill until crisp, 3 to 4 minutes per side. Set aside. Coat banana in canola oil and grill for 2-3 minutes just to get a little color and deeper flavor. Set aside. Add poblano pepper, banana, garlic, lemon juice, and honey to a blender. Mix well. Add the ingredients from the blender to a bowl. Whisk in the mayonnaise. Set aside. To make the corn and cucumber relish, add the rest of the ingredients to a bowl and toss to combine. To serve, place grilled sausage skewers on a dish, with aioli, and corn cucumber relish.