Prepare the dressing first. In a small jar or bowl, combine the olive oil, lime juice, ground cumin, smoked paprika, and a generous pinch of salt and pepper. Shake or whisk until the mixture looks emulsified and creamy, with a bright greenish-gold colour from the lime and paprika. Set aside — you'll hear the cumin and paprika bloom as they hit the oil.

Season the chicken. Pat the chicken breasts dry with kitchen paper. Sprinkle both sides with salt and pepper, then rub with a tiny drizzle of oil so they don't stick. The surface should feel tacky, not wet.

Grill the corn. Heat your grill or grill pan over medium-high heat until it's hot enough that a drop of water sizzles and evaporates immediately. Place the corn ears directly on the grates. Grill for 8–10 minutes, turning every 2 minutes with tongs, until the kernels are charred in patches — you'll see dark brown spots appear and smell a sweet, smoky aroma. The kernels should feel tender when pressed.

Grill the chicken on the same pan. Once the corn is done, move it to a plate and place the chicken breasts on the hot grill pan. Cook for 5–6 minutes per side, without moving them, until the underside has deep golden grill marks and the chicken releases easily from the grates. Use a meat thermometer — the internal temperature should reach 74°C. The chicken will feel firm but still have a slight give when pressed.

Rest the chicken. Transfer the chicken to a clean board and let it rest for 5 minutes. This step is crucial — if you cut too soon, you'll see all those lovely juices run out onto the board instead of staying in the meat. The chicken should feel warm but not steaming hot when you slice it.

Cut the corn from the cobs. Hold each ear of corn upright on the board and slice downward with a sharp knife to release the kernels. You'll hear a satisfying pop as each kernel separates. The kernels should look charred in places and bright yellow in others, with a mixture of soft and slightly crunchy textures.

Assemble the salad. In a large mixing bowl, combine the grilled corn kernels, drained black beans, diced red pepper, chopped red onion, avocado, and fresh coriander. Slice the rested chicken into 1 cm thick strips — the inside should look white and opaque, with no pink remaining.

Toss and serve. Pour the dressing over the salad, add the sliced chicken, and toss gently but thoroughly until everything is evenly coated. The avocado should stay in distinct chunks, not get mushy. Taste and adjust salt or lime juice if needed. Serve immediately, or refrigerate for up to 30 minutes to let the flavours settle.