Mix together the marinade ingredients, then transfer the raw chicken thighs and the marinade to a large zip lock bag. Marinate for at least 15 minutes, ideally 30 minutes or longer.

When you’re ready to cook, preheat the oven to 420 degrees Fahrenheit.

Transfer the chicken with the marinade to a large casserole dish or baking dish in a single layer. Bake on the center rack of the preheated oven for 12 minutes. Remove the chicken from the oven and use a spoon to baste it with the juices at the bottom of the dish. Change the oven to the high broil setting and continue baking the chicken under the broiler for 5 to 8 minutes, or until the tops are golden brown. Remove the chicken from the oven and allow it to rest on a cutting board for 15 minutes before chopping it into bite sized chunks. Refrigerate the chicken until you’re ready to use it.

Remove the husks from the corn and give them a good rinse to remove any stringy parts. Use a sharp knife to carefully cut the kernels off of each ear. I do this by standing the corn up vertically and slicing down from top to bottom.

Heat the avocado oil in a large skillet over medium-high heat. Add the fresh corn kernels and sauté, stirring occasionally, until the corn turns golden brown, about 8-10 minutes. Remove from heat and allow the corn to cool to room temperature. To speed up this process, you can refrigerate the sauteed corn in a bowl.

Transfer the sauteed corn to a large bowl. Add in the chopped jalapeno, red onion, diced avocado, crumbled cotija cheese, Yogurt, lime zest, and fresh lime juice (the rest of the ingredients). Similarly, add in the cooked and cooled chunks of chicken. Toss everything together using two wooden spoons until everything is well coated in the dressing ingredients.

Serve this Chicken Mexican Street Corn Salad in big bowls, and enjoy! I serve it at room temperature or chilled rather than hot. You can enjoy it with tortilla chips for a little chip and dip situation too. Or, use it in burrito bowls to add spunk!