Spread frozen corn on a sheet pan and broil 3-5 minutes until lightly charred.
Mix with remaining street corn ingredients, cover & refrigerate.
Coat chicken with oil, add seasonings, and add to the same sheet pan that you cooked the corn on.
Bake at 375°F for about 30 minutes, then finely chop.
Bring bone broth to a boil.
Add ditalini and evaporated milk, reduce to medium-low and simmer ~20 minutes, stirring frequently, until pasta is cooked and thickened.
Stir in chicken, Greek yogurt, Tajín & cilantro.
Remove from heat, fold in street corn and Cotija, then rest a few minutes before serving.
Divide into 10 servings, place in Macro Stacker containers for freezer storage, and enjoy!
