In a shallow bowl, cover the chicken in a mixture of the lime juice, honey, garlic and cayenne. Cover and refrigerate for at least 30 minutes up to overnight.
When ready to grill, heat the grill to medium heat. Grill the chicken until fully cooked, 7-10 minutes on each side. Add the corn to the grill at the same time and cook until slightly charred. Remove the chicken from grill and slice into strips. Set aside and keep warm. Allow the corn to cool slightly, then shave off the kernels into a bowl and discard the cobs.
Toss the corn with the lime juice, cilantro, scallions and salt and pepper to taste. Set aside.
Make the salsa verde: Preheat oven to 500 degrees. Toss everything together except the cilantro on a baking sheet. Roast for 15 minutes. Allow vegetables to cool slightly, then pour them into a food processor along with the cilantro. Pulse until well combined.
Assemble the tacos: Spread a generous spoonful of salsa verde onto the center of each tortilla. Top with chicken, corn salsa and cheese. Garnish with fresh lime wedges and more cilantro.