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PdfMince garlic. Zest limes; juice one lime, cut other into 4 wedges. Thinly slice radishes, coat in salt, set aside.
Stir together lime juice, garlic, 3 tbsp oil, 2 tsp tex mex spice, 1 tsp salt, pinch of pepper.
In another bowl, whisk to combine mayo and 2 tbsp of the lime marinade. Stir in 2-3 tsp water as needed to form creamy sauce.
Pat chicken dry, transfer to bowl with remaining marinade, toss to coat. Let sit ~1 hour.
Heat 2 tbsp oil in large skillet, med high heat. Cook chicken in single layers until browned on bottom and ready to flip. Cook through. Put to the side.
Return skillet to high heat. Add corn in 1 layer and cook, without stirring, til charred on one side. Flip, cook another minute, season with salt and pepper as needed.
Toss lettuce with juice of 2 lime wedges, a drizzle of oil, and pinch of salt. Serve salad topped with chicken, corn, sunflower seeds, and feta. Drizzle with lime crema.