Whisk the ½ cup lime juice with the honey, cayenne, minced garlic, and ½ teaspoon each of salt and pepper. Place the chicken and marinade into a sealable storage bag or bowl with a lid. Toss to coat and then refrigerate for 30 minutes and up to 2 hours, turning the chicken, once halfway through marinating.
Preheat a grill to medium-high heat and lightly oil the grates. Alternatively, heat a greased grill pan over medium-high heat on the stove. Remove chicken from marinade, discarding the marinade. Grill the chicken on each side for about 5 minutes per side, or until cooked through. Allow chicken to rest for 5 minutes before slicing into thin strips.
Place corn cobs on the grill at the same time the chicken is being grilled. Grill the corn until the kernels bit charred and soft, turning frequently, about 10-12 minutes.
Carefully cut off the corn kernels from the cob. A great tip is to rest the corn in the opening on a bundt pan and use a knife to carefully remove kernels.
Mix the corn kernels with the honey, hot sauce, and pinch of salt.
Assemble Chicken Fajitas
Top a tortilla with sliced grilled chicken, salsa verde, a hefty scoop of corn salsa, and feta or queso fresco cheese if desired.
Limes: Be sure to zest your lime BEFORE juicing, or it will be next to impossible to zest it.Marinating the Chicken Do not marinate the chicken longer than 2 hours or the acid will begin to alter the texture of the chicken. No Grill? If you don't have a grill or grill pan, pan-fry the chicken in a nonstick skillet over medium-high heat in a bit of oil for 4-5 minutes per side. Use steamed or defrosted frozen corn to make the corn salsa if desired. Leftovers: Leftover grilled chicken and corn salsa can be stored in the refrigerator in separate airtight containers for up to 3 days.