Throughly rinse produce and pat dry. Peel and julienne red onion (cut into thin strips). Remove corn cob from the husk before rinsing cob. On a stable surface, using a sharp knife, remove the kernels from cob. Halve lime. Remove the membrane, seeds, and stem of jalapeño and slice into thin rounds. Mince garlic. Roughly chop cilantro. Rinse the chicken breasts and pat dry.

Bring medium pot with the quinoa, 1½ cup of water, and a pinch of salt to a boil. Cook for 15-20 minutes, or until all liquid is absorbed. Once tender, fluff with a fork, remove from heat, and allow to chill in the refrigerator. Season with a pinch of salt and pepper. Fold the cilantro (reserving a pinch for garnish) and a squeeze of lime juice to taste.

In a medium pot over medium-high heat, bring 1 cup of water, the white wine vinegar, and sugar to a boil. Once boiling, add the onion, corn, jalapeño to taste (if you're averse to heat, use only half), and garlic. Allow to boil for 1 minute. Turn off the heat and let the pot of vegetables and liquid stand for 8-10 minutes, then use a colander to strain. Place pickled vegetables in the refrigerator until ready to serve.

Rub the chicken breasts with the Southwest Seasoning and season with a pinch of salt and pepper. Warm an outdoor grill, grill pan, or medium pan over medium heat. Lightly oil the grill to prevent sticking. Add the chicken and cook for 6-8 minutes per side, or until internal temperature reaches 165 degrees. Let chicken rest for a few minutes before plating.

Add a generous ladle of pickled corn salad to the plate. Add a similarly-sized serving of quinoa to the plate. Nestle a chicken breast atop the quinoa and salad. Garnish with remaining cilantro and a squeeze of lime, if desired.