Preparation:
Preheat broiler to high. In a small cup, combine lime juice, chili powder and salt. Brush corn ears with the seasoning mixture; place on a broiler pan. Broil 6 inches from heat source until lightly browned; turn and continue broiling until barely cooked, a total of 7 to 10 minutes. Cool. Meanwhile, in a medium bowl, combine chicken, tomatoes and radishes. Cut each avocado slice in half crosswise; add to chicken mixture. Add 1/4 cup Spicy Salad Dressing; toss gently. Cut two or three 1/4-inch slices from each corn ear; set aside. Cut remaining corn kernels from the cobs, by holding the ear upright in a shallow bowl so the kernels don’t scatter. Divide salad greens among 4 dinner plates. Top with the chicken mixture then corn kernels. Garnish with reserved corn rounds. Serve with additional dressing, if desired.
Spicy Salad Dressing: Add chili powder, ground cumin and ground red pepper to your favorite vinaigrette dressing.