Preheat your grill to medium-high heat, around 400°F. Season the chicken breasts with salt, pepper, and your favorite spices. Grill for 6-7 minutes per side, until the internal temperature reaches 165°F and the chicken has a nice char. Remove the chicken from the grill and let it rest for a few minutes before slicing it into bite-sized pieces.

Place the corn on the cob on the grill. Cook for about 10-12 minutes, rotating the cobs occasionally until the kernels are slightly charred and tender. Carefully remove the corn from the grill, let it cool and slice the kernels off the cob into a bowl.

Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to the package instructions until al dente, typically about 10-12 minutes. Drain the pasta and rinse it under cold water to stop the cooking process. Allow it to cool completely while you prepare the dressing.

In a medium bowl, combine the sour cream, lime juice, and olive oil. Whisk together until smooth. Add a pinch of salt and pepper to taste.

In a large mixing bowl, combine the sliced grilled chicken, charred corn, cooled pasta, and crumbled Cotija cheese. Drizzle the dressing over the mixture and gently toss everything together.

Transfer the salad to a serving bowl. Garnish with freshly chopped cilantro and lime wedges.