Preheat a grill or grill pan over medium-high heat.
Brush the corn with a little olive oil and place on the grill. Cook, turning occasionally, until the corn is charred in spots and cooked through, about 10 minutes. Remove from grill and let cool slightly.
While the corn is grilling, season the chicken breasts with olive oil, chili powder, cumin, smoked paprika, salt, and black pepper.
Grill the chicken breasts for about 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F (74°C). Remove from grill and let rest for 5 minutes.
Cut the grilled corn kernels off the cob and place them in a large mixing bowl.
Slice the grilled chicken into thin strips and add to the bowl with the corn.
Add the mixed salad greens, cherry tomatoes, red onion, and chopped cilantro to the bowl.
In a small bowl, whisk together mayonnaise, sour cream, lime juice, honey, minced garlic, cayenne pepper, and a pinch of salt until smooth.
Pour the dressing over the salad ingredients and toss gently to combine.
Sprinkle the crumbled cotija cheese over the top of the salad.
Serve immediately or chill for up to 30 minutes before serving.