Make the seasoning blend by combining all the ingredients in a small bowl.
Place the chicken tenders in another bowl and add 2 tsp of olive oil, 1 tsp lime juice and 2 tsp of the seasoning blend. Mix to distribute the seasoning all over the chicken.
Drizzle 1 tsp of olive oil over the ears of corn and rub to distribute.
Preheat a clean outdoor grill on high heat. Once hot, oil the grates and place the chicken and corn on the grill. Reduce the flame to medium. Grill the chicken tenders for 3 to 4 minutes on each side. Remove to a plate and tent with foil. Grill the corn for 10 to 12 minutes, turning a quarter turn every 2 to 3 minutes. Set aside to cool.
To make the dressing, place all the ingredients except for the water in a bowl of small food processor or blender. Mix until smooth. Add 3/4 of a teaspoon of the seasoning blend and 2 tablespoons of water. Mix to combine. Add an additional 1 tablespoon of water to thin as desired.
Slice the chicken into bite size pieces. Cut the corn from the cobbs. Toss the remainder of the seasoning blend with the corn.
To assemble the salad, place the greens in a large bowl and top with chicken, corn, grape tomatoes, red onion and cotija cheese. Drizzle the dressing all over the top or serve it on the side.