• Preheat the oven to 450°F
• Dry the chicken breasts with a paper towel and brush them with olive oil. 
• In a small dish, add the chipotle, cumin, paprika and salt whisking together to combine. Dust both sides of each chicken breast and place on a baking sheet. Roast in the preheated oven on the upper third for 20-minutes.  Check for doneness using an instant-read thermometer for a reading of 165°F. Transfer from the oven and allow to rest for at least 5-10 minutes tented lightly with foil. Transfer to a cutting board and slice. 
• While the chicken is roasting, add the butter to a small skillet set over medium-high heat and when it has melted add the defrosted corn. Sauté, stirring frequently until hot. Remove the skillet from the heat and allow the corn to cool. 
• Using two shallow salad bowls, divide and arrange the corn, black beans, chopped tomatoes, sliced avocado, green onions and cilantro. Place a sliced chicken breast in each bowl. 

For the Vinaigrette:

• In a small Mason jar, combine the vinegar, oil, salt and pepper. Put the lid on the jar and shake well to combine. Drizzle each salad with a tablespoon of the vinaigrette and serve with fresh lime halves and a side dish of the blue-corn tortilla chips. Salsa and sour cream could also be served as a condiment.
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