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Preheat a grill or grill pan to medium and oil the grates. Rub the chicken with 1 tablespoon of the oil, 1 teaspoon of the seasoned salt, and ½ teaspoon of the pepper. Rub the corn with 1 tablespoon oil, ½ teaspoon seasoned salt, and ¼ teaspoon black pepper.
Add the chicken to the grill and cook, covered, until grill marks form and the chicken releases easily from the grill, about 6 minutes. Flip the chicken and add the corn to the grill. Cook, covered, turning the corn occasionally, until the corn is bright yellow and darkened in spots and the chicken is cooked through and registers 165°F on an instant-read thermometer, about 6 minutes. Remove all to a cutting board and let rest a few minutes. Cut the chicken into bite-size pieces and cut the kernels off the cob.
In a large bowl, toss together the bell pepper, onion, beans, cheese, cilantro, chicken, and corn.
In a medium bowl, whisk together the mayonnaise, barbecue sauce, dijon mustard, cumin, garlic powder, lime zest, lime juice, a few dashes of hot sauce (if using), and the remaining ½ teaspoon seasoned salt, and ¼ teaspoon black pepper. Pour the dressing over the chicken mixture and fold to combine.
Served the chicken salad chilled or at room temperature in lettuce cups, on a sandwich, or with tortilla chips.