With an immersion blender, purée lime juice and zest, cilantro, honey, garlic, chili powder, salt, and pepper. With the motor running, slowly drizzle in oil and blend until emulsified and smooth. Refrigerate until ready to use.

In a zip-top bag, combine oil, lime juice, chili powder, garlic, sugar, cumin, paprika, salt, and pepper. Add chicken and coat with the marinade. Marinate at least one hour and up to overnight in the refrigerator.

Preheat gas grill or grill pan to 375 degrees Fahrenheit. Grease grates. Remove chicken from marinade (discard marinade) and grill over indirect low heat for about four minutes per side, or until cooked through. Set aside.

Break corn cobs in half and brush with oil. Grill over medium heat until cooked and charred in some places.

In a small dish, whisk honey, mayonnaise, lime juice, paprika, chili powder, salt, and cilantro. When corn comes off the grill, immediately brush this mixture onto it. Sprinkle with cilantro and set aside.

On a platter or in a bowl, place the lettuce, red pepper, black beans, onions, and avocado. Toss with some dressing. Add the grilled chicken and corn (either on the cob or cut off the cob; I do some of each!) and drizzle with more dressing. Serve immediately.