Mexican Corn Salad with Chicken

4 ears of corn, husks removed 1½ pounds boneless, skinless chicken Salt and fresh ground black pepper, to taste 2 Tbsps. fresh lime juice 1 garlic clove, minced 1 Tbsp. mayonnaise 1 Tbsp. Mexican cream or nonfat plain yogurt 1 tsp. chili powder For Salad 6- 8 cups mixed salad greens 1-2 cups grape tomatoes, halved ⅓ cup crumbled Feta cheese 1 small onion, diced Salad dressing of choice Preheat grill or grill pan. Lightly grease grill with oil. Season corn and chicken with salt and pepper. Transfer corn and chicken to grill. Cover and cook 13 to 15 minutes, or until chicken is cooked through and corn is lightly charred, turning chicken and corn once halfway through cooking. Remove from grill and let chicken rest for at least 5 minutes before cutting it strips. In the meantime, cut kernels from cobs and place in bowl. To kernels, add 2 tablespoons lime juice, minced garlic, mayonnaise, Mexican cream or yogurt and chili powder. Mix and stir until well combined. Set aside. Place mixed salad greens and tomatoes in individual salad bowls. Top each salad with corn mixture, chicken slices and Feta cheese. Serve with your favorite dressing.