In a large pan heat the chicken stock over high heat. When it comes to a boil, add the polenta to the boiling stock stirring constantly to eliminate lumps. Return to a boil, reduce heat to medium low. Stir frequently and cook for approximately 20 minutes or until the polenta is tender.
While the polenta is cooking make the salad. Remove the kernels from the cob, mince the onion, chop the cilantro. Add ingredients to a large bowl.
Zest and juice the lime. Add the lime, honey and salt to the salad and mix well to combine.
When the polenta is tender, remove from the heat. Stir in the butter and all but 2 tablespoon of the crumbled cojita cheese. Stir until combined. The cojita cheese will not completely melt.
Divide the polenta between four bowls - add a couple of spoonfuls of the salad to each bowl along with the remaining cojita cheese.
Garnish with additional cilantro if desired.