Preheat your oven to 400°F. In a mixing bowl, toss the chicken thighs with olive oil, sweet paprika, garlic powder, onion powder, salt, and coconut sugar until well-coated. Spread the seasoned chicken onto a baking sheet and bake for approximately 25 minutes, or until the internal temperature reaches 165°F and the chicken is golden.

While the chicken cooks, heat a skillet over medium-high heat. If using frozen corn, sauté it in a tablespoon of olive oil for about 5-7 minutes until heated through and slightly golden. For fresh corn, grill ears until tender and charred, which usually takes about 8-10 minutes, then cut the kernels off the cob.

In a large mixing bowl, combine the diced red onion, Greek yogurt, mayo, crumbled cotija cheese, and diced jalapeno. Squeeze in the juice of one lime for brightness, and sprinkle with salt and pepper to taste. Mix until the dressing is creamy and smooth.

Once the chicken has cooled enough to shred, chop or shred it into bite-sized pieces. Add the shredded chicken and sautéed corn to the bowl with your creamy salad mix. Gently fold the ingredients together until everything is evenly distributed.

Serve your street corn chicken salad immediately in bowls with tortilla chips for dipping or wrap it in fresh lettuce leaves for a light meal. For added flavor, drizzle with more lime juice and garnish with chopped cilantro.