If not using leftover chicken, cut into bite-sized pieces, season with salt, pepper and your favorite spices. Spray a skillet with cooking spray and heat over medium; add chicken. Cook until no longer pink, 7-9 minutes. Set aside.

Add husked corn to a large stock pot, cover with water, and bring to a boil. Allow to boil for 10 minutes. Remove from water, and cut corn from husk. Scoop into a large mixing bowl. Chop peppers and add to corn, along with mayo, juice of lime, salt, pepper, feta, and chopped cilantro. Mix well to combine. Add chicken and toss once more.

Serve on top of lettuce leaves with tortilla chips and diced mango on the side. (If desired, the mango could also be added to the salad.)