Char the corn. If using fresh corn, cut kernels off the cob. Heat a large skillet over medium-high with a little olive oil. Add kernels in a single layer, sprinkle with a pinch of salt, and let them sit undisturbed for 2–3 minutes to get some color. Stir and cook another 2–3 minutes until lightly charred. If using frozen, thaw and pat dry first for better browning. Let cool.

Prep the mix-ins. Dice the bell pepper, mince the red onion and jalapeño, and chop the cilantro. Shred or dice the cooked chicken into bite-size pieces.

Make the dressing. In a large bowl, whisk the Greek yogurt, mayo, lime zest, and lime juice. Add chili powder, smoked paprika, cumin, garlic, honey (if using), and a good pinch of salt and pepper. Taste and adjust: add more lime for brightness, a pinch more chili for heat, or a splash of water if you prefer a thinner dressing.

Combine the salad. Add the cooled corn, chicken, bell pepper, red onion, jalapeño, and most of the cilantro to the bowl. Toss gently to coat everything in the dressing.

Fold in cheese. Stir in the cotija or feta. Taste again and adjust salt, pepper, and lime. The flavors should be bold and zesty with a soft smoky finish.

Serve your way. Spoon over chopped romaine, tuck into lettuce cups, wrap in a whole-grain tortilla, or serve as a chunky dip with veggie sticks. Garnish with the remaining cilantro, a squeeze of lime, and avocado slices if you like.