Before starting, preheat the oven to 450˚F.Wash and dry all produce.Heat Guide for Step 2: 1 tbsp (2 tbsp) mild, 2 tbsp (4 tbsp) medium, 3 tbsp (6 tbsp) spicy Heat a large non-stick pan over medium-high heat. When hot, add corn to the dry pan. Cook, stirring occasionally, until dark-brown in spots, 5 min. Transfer corn to a plate.

Meanwhile, core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)Add chicken, breadcrumbs, 3/4 tsp (1 1/2 tsp) garlic salt, 2 1/2 tsp (5 tsp) Southwest Spice Blend, 3 tbsp (6 tbsp) charred corn, 3 tbsp (6 tbsp) feta and 2 tbsp jalapeños to a large bowl. (NOTE: Reference heat guide.) Season with pepper, then combine.

Heat the same pan (from step 1) over medium-high.While the pan heats, form chicken mixture into four 1/2-inch-thick patties (8 patties for 4 ppl).When the pan is hot, add 1 tbsp oil, then patties. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed, using 1 tbsp oil per batch.) Cook, flipping halfway through, until patties are golden-brown, 2-3 min. Transfer patties to a parchment-lined baking sheet. Roast in the top of the oven until cooked through, 8-10 min.**

Meanwhile, add mayo, remaining Southwest Spice Blend and 1/2 tsp (1 tsp) vinegar to a small bowl. Season with pepper and remaining garlic salt, to taste, then stir to combine.

Cut tomatoes into 1/2-inch pieces.Add remaining vinegar, 1/4 tsp (1/2 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil to another large bowl. Season with salt and pepper, to taste, then whisk to combine. When patties are done, add tomatoes, spinach and remaining charred corn to the bowl with vinaigrette. Sprinkle remaining feta over top, then toss to combine.

Divide patties and salad between plates. Dollop Southwest aioli over patties.