In a bowl, whisk together 1 tbsp olive oil, juice of 1 lime, chili powder, smoked paprika, minced garlic, salt, and pepper. Coat the chicken breasts thoroughly and marinate in the refrigerator for 20 to 30 minutes.

Pat chicken dry with a paper towel. Heat a grill or grill pan over medium-high heat. Cook chicken 5 to 6 minutes per side until the internal temperature reaches 165 degrees F. Let rest 5 minutes before slicing.

Brush corn ears with 1 tsp olive oil and grill for 8 to 10 minutes, turning regularly until the kernels are charred. Once cool enough to handle, cut kernels off the cob.

In a bowl, toss the grilled corn kernels with cumin, cayenne, chopped cilantro, and a squeeze of lime juice. Taste and adjust seasoning.

Whisk together the Greek yogurt, juice of 1/2 lime, 1 tbsp olive oil, honey (if using), salt, pepper, and garlic powder until completely smooth.

Divide the romaine or spinach between two bowls. Top with sliced chicken, corn mix, cherry tomatoes, red onion, and bell pepper.

Drizzle generously with the yogurt dressing, sprinkle with crumbled cotija or feta and fresh herbs, and serve with lime wedges on the side.