Place chicken, Mojo, ½ cup cilantro and grated zest of one lime in one-gallon zip-top bag. Mix together until chicken is well-coated; push out air and seal. Marinate, refrigerated, 2-6 hours. Cut limes into wedges.
Preheat grill to medium-high heat. Remove chicken from marinade, and discard marinade. Grill chicken, covered, turning occasionally, until browned on both sides and cooked through, about 10 minutes (internal temperature registers 165° on quick-read thermometer when inserted into thickest part of breast). Grill corn, turning occasionally, until lightly charred and kernels are tender, about 10 minutes.
Meanwhile, combine ¼ cup cilantro, sour cream, mayonnaise, Adobo, chili powder and ½ cup cheese in large bowl. One at a time, place warm corn in bowl with cheese mixture. Spread mixture over corn to coat all sides, using small spatula; place on serving dish. Sprinkle with remaining cilantro and remaining cheese. Serve with chicken, and garnish with lime wedges.