1. Cook the Chicken: Start by seasoning the chicken breast with salt, pepper, smoked paprika, chili powder, garlic powder, and cumin. Heat olive oil in a skillet over medium-high heat and cook the chicken for 5 to 6 minutes per side until golden and cooked through to an internal temperature of 165°F. Let the chicken rest for 5 minutes, then dice or shred it into bite-sized pieces.

2. Char the Corn: In the same skillet over medium-high heat, add the corn kernels and cook for 5 to 6 minutes without stirring too often, until the corn is slightly charred and golden. This step adds a delightful smoky flavor to the salad. Remove the corn from the heat and let it cool slightly.

3. Make the Dressing: In a small bowl, whisk together the Greek yogurt, mayonnaise, lime juice, lime zest, chili powder, smoked paprika, salt, and pepper until the dressing is smooth and well-combined.

4. Assemble the Salad: In a large mixing bowl, combine the diced or shredded chicken, charred corn, red bell pepper, jalapeño, red onion, and fresh cilantro. Pour the creamy lime dressing over the top and toss everything together until the salad is well coated.

5. Garnish and Serve: Top the High Protein Chicken Street Corn Salad with the crumbled cotija cheese or feta, and sprinkle with a dash of Tajin or chili lime seasoning for an extra burst of flavor. Serve the salad with fresh lime wedges on the side, allowing your guests to add a squeeze of tangy lime juice to their liking.