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Trim the chicken breasts of fat and pound them to an even thickness to ensure even grilling. Place the prepared chicken in a large ziplock bag and set aside.
In a small bowl whisk together ¼ cup olive oil, 1 teaspoon lime zest, ¼ cup freshly squeezed lime juice, minced garlic, 2 teaspoons cumin, ½ teaspoon paprika, 1 and ¼ teaspoon chili powder, and salt + pepper. Reserve 2-3 tablespoons of the mixture for later.
Add the rest of the marinade in the bag with the chicken. Seal the bag and knead with your hands to ensure all of the chicken is well coated. Marinate for at least 45 minutes and preferably 2-3 hours.
Preheat a grill to medium-high heat. Generously oil the grill. Husk the corn and rub olive oil over it, sprinkling lightly with salt and pepper. Place the corn on one half of the grill.
Remove chicken from marinade and season lightly with salt. Grill the chicken, turning once halfway through, about 4-6 minutes per side until the thickest part registers 165 degrees F. Baste with reserved marinade while grilling.
Meanwhile, prepare the salsa by dicing the avocados, red onion, red pepper, and cilantro. Toss together in a large bowl with remaining olive oil, lime juice, cumin, minced garlic, and crushed red pepper flakes. Add sliced corn and season with salt and pepper to taste.