Before starting, preheat the oven to 450°F. Wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 500°F over medium-high heat. Cut potatoes into 1/2-inch wedges. Add potatoes, Paprika-Garlic Blend and 1 tbsp oil (dbl for 4 ppl) to parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 24-26 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)

Meanwhile, husk corn. Zest half the lime, then cut half the lime into wedges (whole lime for 4 ppl). Stir together mayo, feta and lime zest in a small bowl. Season with salt and pepper, to taste. (NOTE: This is your elote sauce.)Reserve 1/2 tsp Mexican Seasoning (dbl for 4 ppl) in another small bowl.

Pat chicken dry with paper towels. Add chicken, remaining Mexican Seasoning and 1 tbsp oil (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then toss to coat. When potatoes are almost halfway done, add corn to one side of the grill. Close lid and grill, turning occasionally, until corn is tender and grill marks form, 12-14 min.

Meanwhile, add chicken to the other side of the grill. Close lid and grill chicken, flipping once, until cooked through, 5-7 min per side.**

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

Divide chicken, elotes and potato wedges between plates. Serve any remaining elote sauce alongside for dipping. Squeeze a lime wedge over top, if desired.