Pat chicken breasts dry with paper towels. In a medium bowl, toss chicken with 1 tbsp olive oil, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper until evenly coated.

Preheat air fryer to 375°F (190°C). Place seasoned chicken breasts in a single layer in the air fryer basket. Cook for 16-20 minutes, flipping halfway through, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the air fryer and let it rest on a cutting board for 5 minutes before shredding or dicing into bite-sized pieces.

While the chicken cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, for 5-7 minutes until lightly charred and tender. Alternatively, you can roast the corn in the air fryer at 400°F (200°C) for 8-10 minutes, shaking the basket halfway. Transfer the roasted corn to a bowl and let cool slightly.

In a small bowl, whisk together the mayonnaise, sour cream, 2 tbsp lime juice, 1 tbsp chopped fresh cilantro, minced garlic, honey, 1/4 tsp salt, and 1/8 tsp black pepper until smooth and well combined. Taste and adjust seasonings as needed for your preference.

In a large mixing bowl, combine the shredded or diced chicken, roasted corn, diced English cucumber, and finely diced red onion (if using).

To the chicken and vegetable mixture, add the 1/4 cup crumbled Cotija cheese, 2 tbsp chopped fresh cilantro, and the zest and juice of 1 lime. Toss gently to combine all the street corn elements.

Pour the creamy cucumber dressing over the chicken mixture. Fold gently until all ingredients are evenly coated with the dressing.

Cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to meld beautifully. Serve chilled, garnished with extra chili powder, cilantro, or Cotija cheese if desired.