Pat the cubed chicken dry, then season with salt, pepper, smoked paprika, cumin and chili powder. Drizzle with 1 tablespoon olive oil and toss to coat; let sit 10–15 minutes at room temperature.

Shuck and prepare fresh corn, or thaw frozen kernels and pat dry. For grilled ears, brush with neutral oil and grill until charred on all sides, then cut kernels off the cob. For skillet corn, heat 1 tablespoon butter and 1 tablespoon neutral oil in a hot skillet and cook kernels until brown and slightly charred.

Whisk together mayonnaise, Greek yogurt, minced garlic, lime zest and juice, vinegar, honey (if using), 1 tablespoon olive oil, red pepper flakes and a pinch of salt and pepper until smooth and glossy.

Preheat your grill or grill pan to medium-high and brush with neutral oil. Grill the seasoned chicken cubes in a single layer, turning occasionally, until well charred and an instant-read thermometer reads 160–165°F. Allow chicken to rest 5 minutes.

In a large bowl, combine the charred corn, diced red onion, chopped cilantro and parsley. Toss with a pinch of salt and pepper so flavors mingle.

Add about half the dressing to the corn mixture and toss gently. Add the grilled chicken, fold to combine, and add more dressing to taste until the salad is creamy but not soggy.

Taste and adjust seasoning with salt, pepper or extra lime juice. Garnish with additional cilantro and serve with lime wedges and optional mixed greens.