1.Brush corn with butter and cook in chargrill pan or under grill until charred. Cool slightly.
Remove kernels and set aside. Discard cob.
2.Heat oil in a medium frying pan. Add onion. Cook for 5 minutes until softened. Add garlic, spices and salt and cook for 2 minutes or until fragrant. Stir through chicken. Cook for 5 minutes or until heated through.
3.Meanwhile, combine cucumber, capsicum and corn in one bowl and avocado, coriander and lime juice in another.
4.Divide lettuce between a bowl and a container for tomorrow's lunch. Divide chicken, salad mix and avocado between the two. Sprinkle with cheese and serve with lime wedges.
Dairy-free option: Omit cheese