Step 1: Marinate the Chicken

1. In a large bowl, whisk together the lime juice, lime zest, olive oil, garlic, cumin, chili powder, salt, black pepper, smoked paprika, and cayenne pepper.
2. Add the chopped cilantro and stir to combine.
3. Place the chicken breasts in the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).

Step 2: Cook the Chicken

Grilling Method:

1. Preheat the grill to medium-high heat (400°F / 200°C).
2. Remove the chicken from the marinade and place it on the grill.
3. Grill for 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
4. Let the chicken rest for 5 minutes before slicing.

Stovetop Method:

1. Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.
2. Remove the chicken from the marinade and sear each side for 5-6 minutes, until golden brown and fully cooked.
3. Transfer to a plate and let it rest.

Oven-Baked Method:

1. Preheat the oven to 400°F (200°C).
2. Place the marinated chicken breasts on a baking sheet lined with parchment paper.
3. Bake for 20-25 minutes, or until fully cooked.

Step 3: Prepare the Corn Mixture

1. Heat 1 tablespoon of olive oil in a skillet over medium heat.
2. Add the corn, salt, black pepper, and chili powder. Stir and cook for 3-5 minutes until slightly charred.
3. Remove from heat and stir in lime juice, chopped cilantro, and red bell pepper.
4. If desired, sprinkle with Cotija or feta cheese.

Step 4: Assemble and Serve

1. Slice the grilled or cooked chicken into strips.
2. Serve over a bed of the seasoned corn mixture.
3. Garnish with additional fresh cilantro and a squeeze of lime juice.
4. Enjoy with rice, quinoa, or tortillas for a complete meal!