Preheat your grill to medium-low heat. Wrap each ear of corn in aluminum foil and place on the grill. Cook for 30 minutes, turning every 5-8 minutes for even charring. Once tender and slightly charred, remove from the grill, let cool, and cut the kernels off the cob.

In a small bowl, whisk together the Greek yogurt, minced garlic, chili powder, juice of 1 lime, and 1 tablespoon water until smooth. Adjust with more water if a thinner consistency is desired.

Place the baby kale in a large mixing bowl. Drizzle with the juice of 1/2 lime and a pinch of salt. Massage gently with your hands for 2-3 minutes until the kale softens and darkens in color.

Add the grilled corn kernels to the massaged kale. Pour the dressing over the mixture, then sprinkle in the queso fresco, chopped cilantro, and red onions. Toss gently to coat all ingredients evenly.

Serve immediately for optimal freshness.