In a small bowl, whisk together the lime juice, olive oil, honey, and a pinch each of salt and pepper. Thaw the corn by emptying it into a strainer and running it directly under cold water for a few minutes. Allow to drain, tossing every so often to release water.
In a large bowl, mix together the corn, tomatoes, cucumber, green onion, cilantro, and 1 tsp of lime zest. Add the dressing and toss to coat, add more salt if needed. Cover and set in fridge.
Make the chicken
In a large bowl, whisk together the vinegar, salt, and garlic powder. Add the chicke and let sit in there for 20 minutes.
Heat up your grill and brush the grate with olive oil. Take the chicken directly from the brine and put it on the grill, grilling at medium high heat until cooked through. Serve immediately with the chilled corn salad.