Grill corn until beginning to blister. Let cool and cut off cob.
Heat stock in saucepan over medium heat to simmer.
In a large pan, add 2 Tbsp butter, onion, garlic, salt and pepper. Heat until onion is soft. Add corn and continue to cook until heated through.
Remove corn and set aside. Melt remaining butter in pan. Add oil and rice. Stir the rice to coat with oil and butter.
Slowly add the heated stock into the rice, about ½ cup at a time. Stir the rice continuously, adding stock when liquid starts to be absorbed by the rice. Keep repeating until all the stock is used (about 25-30 minutes). Remove from heat.
Mix the mayo, corn, and lime juice together. Once mixture is ready, mix in with the risotto and stir well to combine. Stir in cheese and chili powder.
Cook chicken per specifications.
Top risotto with sliced chicken tender, green onion, and more chili powder.
