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Heat grill to medium-high. In a medium bowl, whisk together
the lemon juice, rosemary, garlic, 3 tablespoons of the olive
oil, ½ teaspoon salt, and ¼ teaspoon pepper. Transfer half the
dressing to a small bowl; set aside. Add the chicken to the
remaining dressing and turn to coat.
Rub the corn with the remaining tablespoon of oil and season
with ¼ teaspoon each salt and pepper. Grill the corn and
chicken, covered, turning occasionally, until the corn is tender
and lightly charred, 4 to 6 minutes, and the chicken is cooked
through, 8 to 10 minutes. Cut the kernels off the cobs and slice
the chicken.
Toss the spinach, chicken, corn, and avocado with the
reserved dressing and sprinkle with the Parmesan.
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