Season the chicken. Pat dry and rub with 1 tablespoon olive oil. Mix 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Coat the chicken on all sides.

Cook the chicken. Grill or pan-sear over medium-high heat for 5–7 minutes per side, until the internal temperature reaches 165°F. Rest 5 minutes, then slice or dice.

Char the corn (optional but great). If using fresh or thawed kernels, sauté in a dry skillet over medium-high heat for 3–4 minutes until lightly charred. If using canned, drain well first.

Make the dressing. In a small bowl, whisk 3 tablespoons olive oil, zest of 1 lime, juice of 2 limes, 1 tablespoon apple cider vinegar, 1–2 teaspoons honey, 1/2 teaspoon cumin, 1/4 teaspoon chili powder, and a pinch of salt and pepper. Taste and adjust lime or salt.

Prep the veggies. Dice the bell pepper and avocado. Halve the tomatoes. Finely chop the red onion and cilantro. Mince jalapeño if using.

Assemble the salad. In a large bowl, combine corn, black beans, bell pepper, tomatoes, red onion, cilantro, and jalapeño. Add the chicken and half the dressing. Toss gently.

Add avocado last. Fold in the avocado and a little more dressing. Reserve any extra dressing for serving.

Taste and finish. Add a pinch more salt or lime juice if needed. Top with crumbled cotija or feta if you like. Serve over greens, with tortilla chips, or as-is.