Remove cilantro leaves and finely chop

Dice the red onion and bell pepper

Remove stem from chilies and mince, seeds and all

Remove husks and silk from corn and grill ears quickly, turning them so they cook and color evenly, for about 5 minutes

Cool

Cut corn from cobs and toss with diced onion, peppers and chilies

Season to taste with salt and pepper

Let stand for 30 minutes before serving

Meanwhile, trim chicken and pound between two sheets of plastic wrap to an even 1/2-inch thickness

Whisk together chipotle chilies, lime juice, corn oil and cilantro

Pour over chicken, turning to coat and refrigerate, covered, for 2 hours

Grill chicken 4 minutes per side

Serve topped with corn salsa.