Season chicken breasts with salt, pepper, and a pinch of cumin. Grill until fully cooked (internal temperature 165°F). Let rest for 5 minutes, then shred into bite-sized pieces.
If using fresh corn, either boil for 3-4 minutes until tender-crisp or grill for a smokier flavor. Cut kernels from the cob once cooled.
In a large mixing bowl, combine the shredded chicken, corn kernels, black beans, halved cherry tomatoes, diced red onion, diced avocado, and chopped cilantro.
In a small bowl, whisk together lime juice, olive oil, ground cumin, salt, pepper, and optional chili powder and honey until well emulsified.
Pour the dressing over the salad and gently toss all ingredients until evenly coated.
For best flavor, refrigerate for 30 minutes to let the flavors meld together.
Before serving, give the salad a final gentle toss and sprinkle with optional cotija cheese and additional cilantro if desired.
