Ingredients

* 2 tablespoons lime juice
* 2 tablespoons vegetable oil
* 1/2 teaspoon dried oregano leaves
* 1/2 teaspoon ground cumin
* 1/4 teaspoon salt
* 1/4 teaspoon fresh ground pepper

SALAD

* 1 teaspoon dried chipotle powder
* 1 teaspoon ground cumin
* 1 garlic clove, minced
* 1/2 teaspoon salt
* 1/4 teaspoon fresh ground pepper
* 12 ounces boneless skinless chicken thighs
* 3 ears sweet corn, preferably in husks
* 1 sweet red pepper, chopped
* 1 hot pepper, diced (such as jalapeno or hot cherry) (optional)
* 1/2 cup red onion, chopped
* 1 large field tomato, chopped
* 4 cups romaine lettuce
* 4 large whole wheat tortillas
* 1/4 cup fresh coriander leaves

Directions

1.

In a small bowl, whisk together lime juice, oil, garlic, oregano, cumin, salt and pepper. Set aside.
2.

SALAD: Combine chili powder, cumin, salt and pepper. Rub into both sides of chicken.
3.

Place corn and chicken on greased grill over medium heat; close lid and grill until corn is tender and juices run clear when chicken is pierced, 15-20 minutes.
4.

Cut kernels from corn cobs and slice chicken. Meanwhile on still warm, but turned off barbecue, warm tortillas. In large salad bowl, Place red peppers, hot pepper (if using), onion, tomato and lettuce.
5.

Add corn, chicken, dressing and coriander; toss and serve with warm tortillas.