Before starting, wash and dry all produce. Lightly oil the grill.While you prep, preheat grill to 500°F over medium-high heat. Cut potatoes into 1/2-inch wedges. Add potatoes, Paprika-Garlic Blend, 1 tbsp oil and 2 tbsp water (dbl both for 4 ppl) to a medium bowl. Season with salt and pepper, then toss to coat. Layer two 24x12-inch pieces of foil. Arrange potato mixture on one side of foil. Fold foil in half over potato mixture and pinch to seal pouch. (NOTE: Make 2 pouches for 4 ppl, using 2 sheets of foil per pouch.) Place pouch on one side of the grill, close lid and grill until tender, 20-22 min.

While potatoes cook, shuck corn. Finely chop cilantro. Zest lime. Cut half the lime into wedges (use whole lime for 4 ppl). Reserve 1/2 tsp Mexican Seasoning in a small bowl. Pat chicken dry with paper towels. Season with salt and pepper. Sprinkle remaining Mexican Seasoning over chicken, then drizzle with 1/2 tbsp oil (dbl for 4 ppl). Turn to coat both sides.

When potatoes are almost halfway through cooking, add chicken and corn to grill. Close lid and grill chicken, flipping once, until cooked through, 6-8 min per side.\*\* Grill corn, turning occasionally, until tender and grill marks form, 10-12 min.

While corn and chicken cook, stir together mayo, feta and lime zest in another small bowl. Season with salt and pepper.

When corn is done, transfer to a plate. Brush elote sauce all over corn. Sprinkle with reserved Mexican Seasoning and half the cilantro.

Divide chicken, elotes and potatoes between plates. Sprinkle remaining cilantro over potatoes. Serve any remaining elote sauce for dipping, if desired. Serve lime wedges alongside.