1. Preheat a grill or grill pan to medium-high heat and oil the grates. Season 2 1/2 lbs. boneless, skinless chicken thighs and 8 ears shucked corn with 1/2 tsp. each kosher salt and pepper. Place chicken and corn on grill and cook, 10 to 15 minutes, turning once, until chicken is cooked through (165 degrees F) and corn is lightly charred. Let half the chicken rest 5 minutes, then slice into strips. Save remaining chicken for Wednesday. Cut kernels from the cobs and place in a medium bowl; remove and save 1 1/2 cup kernels for Friday.
2. To the bowl of corn, stir in 2 Tbs. lime juice, 1 Tbs. mayonnaise, 1 Tbs. sour cream, and 1 tsp. chili powder. Toss 5 oz. mixed greens with the remaining weekend-prepped salad dressing. Serve with the corn, chicken, and 1/4 cup crumbled cotija or feta cheese.