In a large saute pan, place all four ears of corn and turn on high. Once the corn is blackened on the bottom, rotate until it's charred on each side (alternately you can grill them). When cooled, scrape off the kernels of corn into a bowl. Set aside.
Prepare the cilantro farro by placing farro and stock in a medium saucepan. Bring to a boil over medium-high heat. Then reduce heat to medium-low and simmer for 30 minutes. Once the farro is cooked, drain off the excess liquid.
Add chopped cilantro and combine. Season with salt and pepper. Set aside.
Prepare the bowls as shown in the photo, starting with the rice and spinach as the base, and building upon it with the beans, sliced chicken and veggies. Drizzle with dressing and enjoy!