Remove the steak from the refrigerator 30 minutes prior to cooking. While it rests, prepare the dressing: add the jalapeño, Greek yogurt, olive oil, lime juice, garlic, salt, and black pepper to a blender or food processor. Blend on high speed until completely smooth, about 30 seconds. Season with additional salt to taste and set aside.

Pat the steak dry all over with a paper towel and season generously with salt and black pepper on both sides.

Heat a large stainless steel or cast iron skillet over medium heat. Add the oil. Once the oil is shimmering, carefully place the steak in the center of the skillet. Cook without moving for 3 to 4 minutes per side, until your desired level of doneness is reached (130F for medium rare, 135F for medium, 145F for well done). Place on a cutting board and tent a piece of foil overtop. Let the steak rest for about 10 minutes, then dice into cubes.

While the steak rests, add the corn to the same skillet over medium heat and toss with the oils left behind from the steak. Cook, stirring often, until the corn is lightly browned, 3 to 4 minutes. Stir in the chili powder and a sprinkle of salt and black pepper. Set aside.

To assemble the salad, add the kale and dressing to a large mixing bowl and toss to coat well. Gently mix in the corn, avocado, and crumbled feta. Add the steak on top and garnish with chopped cilantro. Divide evenly among 4 bowls.