Season the chicken all over with salt and pepper. Place it in a dish, bowl or resealable bag and cover it with ⅔ cup of the buffalo wing sauce. Place it in the fridge (cover if in a dish/bowl). Marinate for at least 30 minutes and even overnight.

Preheat your grill to the highest setting and remove the chicken from the fridge.

Once the grill is hot, place the corn directly on the grates and grill for 2 to 3 minutes before rotating. Repeat this until the corn has been grilled all around and has a few char marks. Remove the corn from the grill and let it cool until it can be handled comfortably.

Place the chicken directly on the grill and let the excess marinade drip off bag into the bowl/bag. Grill for 6 minutes. Flip, and grill for 6 minutes more, or until the internal temperature reaches 165 degrees F.

While the chicken is grilling, cut the corn from the cob. Add in the scallions, chives, cilantro and lime juice. Add a pinch of salt and pepper and toss.

Right before the chicken is done, cover each piece with a slice of cheddar. Close the lid and let the cheese melt for 1 minute or so. Remove the chicken from the grill. Drizzle it all with the remaining wing sauce.

Serve the chicken with the corn salad!