Place your Napoleon Himalayan Salt Block, without the stainless steel topper, on the grill to preheat. Light all burners to low. After about 15 minutes, turn them up to medium. Once the grill has reached 375°F, allow it to sit at that temperature for another 10 to 15 minutes, allowing the salt platter to heat thoroughly.
Spatchcock the chicken by removing the spine with poultry shears, turning the chicken over and pressing between the breasts to flatten the chicken.
Mix together the chili powder, oregano, cinnamon, garlic, salt, red wine vinegar, and orange juice, then rub the chicken inside, outside, and under skin. Insert a probe from the Napoleon Accu-Probe Bluetooth Thermometer into a breast.
Turn off middle two burners and place chicken, skin side down on the grill. Using heat resistant gloves, carefully place the Himalayan Salt Block on top of the chicken.
Husk the corn, then brush it with the melted butter.
Cook chicken for 15 to 20 minutes, until the skin side is deeply colored, then remove the Salt Block, using heat resistant gloves, flip chicken, and replace the block. Place the corn over direct heat.
Check on, and flip the corn every 4 to 5 minutes while the chicken finishes cooking. The chicken is done when it reaches an internal temperature of 165°F in the breast.
Rest chicken for 10 minutes before slicing and serving. While the chicken is resting, brush the corn with mayo, roll in cheese, and sprinkle with cilantro. Serve everything with a squeeze of fresh lime.