Prep the vegetables

• Slice the red onion.
• Dice the red bell pepper and the jalapeños.
• Chop the cilantro.

Marinate the chicken

• Cut the chicken breast into bite-sized cubes and add to a bowl.
• Add lime juice, avocado oil, chili powder, cumin, garlic powder, paprika, salt and black pepper.
• Mix well and marinate for 15 to 30 minutes.

Char the corn

• Drain the canned corn really well and pat it dry with paper towel.
• Heat a large pan on medium-high heat, add the corn in a single layer and let it sit untouched for 2 to 3 minutes.
• Stir and cook another 2 to 3 minutes until charred in spots, then set aside.

Cook the chicken

• In the same pan on medium-high heat, add the marinated chicken.
• Cook for 8 to 10 minutes, stirring occasionally, until browned and fully cooked to 165°F.

Make the sauce

• In a bowl, mix Greek yogurt, lime juice, hot sauce, Tajín, water, salt and black pepper.
• Whisk until smooth.

Assemble the salad

• In a large bowl, add the charred corn, red onion, red bell pepper, cilantro, jalapeños and cotija cheese.
• Pour in the sauce and mix everything until coated.
• Add the cooked chicken and mix again.

Serve and store

• Divide the chicken and street corn salad mixture into 4 servings.
• Store chilled and eat within 3 to 4 days.