In a bowl, combine soy sauce, olive oil, Worcestershire sauce, minced garlic, and lemon juice. Whisk until well blended, then add the chicken breasts and coat fully. Cover and refrigerate for 15 minutes to 1 hour.

Get your grill ready by preheating it to medium heat, around 400-450°F. Don't forget to clean those grates!

Remove the chicken from the marinade and place it on the grill over direct heat. Grill for 4-6 minutes on each side until nicely charred.

Move the chicken to indirect heat, grilling for an additional 5-7 minutes or until its internal temperature reaches 160°F.

After grilling, let the chicken rest for at least 5 minutes. Then, cut it into slices or cubes.

Preheat the grill again to 450°F. Drizzle the clean, shucked ears of corn with olive oil and sprinkle lightly with salt.

Grill the corn on direct heat for 8-10 minutes, turning every 2-3 minutes until it’s slightly charred. Let cool before cutting off the kernels.

In a large bowl, combine the grilled corn, mayo, feta cheese, red onion, cotija cheese, cilantro, lime juice, minced garlic, chili powder, paprika, kosher salt, and black pepper. Stir to marry the flavors.

Sample the corn salad and adjust the seasoning to your liking.

Divide your choice of rice among four bowls. Top each with grilled chicken and a generous helping of street corn salad.

Feel free to add any extra toppings you love, like sliced jalapeños or cherry tomatoes.