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1
Heat the oven to 400 degrees F and arrange a rack in the middle.
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2
Rub the chicken on both sides with the oil and season generously on both sides with salt and pepper.
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3
Place on a baking sheet and cook until the chicken registers 160 degrees F on an instant-read thermometer, about 45 to 50 minutes.
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4
Remove the breasts from the baking sheet to a cutting board and let rest until cool enough to handle, about 30 minutes.
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5
When the chicken is ready, remove the meat from the bone, discarding the skin, cartilage, and fat.
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6
Tear into bite-sized pieces, transfer to a medium container or bowl, and refrigerate until ready to use.
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7
Place all of the ingredients except the oil in a medium, nonreactive bowl and whisk until combined.
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8
Slowly drizzle in the oil, whisking continuously, until all of it is incorporated.
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9
Taste and season with additional salt and pepper as needed.
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10
Cover and refrigerate until ready to use.
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11
Place all of the ingredients in a small, nonreactive bowl and stir until combined.
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12
Cover and refrigerate until ready to use.
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13
Heat a cast iron skillet over high heat until smoking, about 10 minutes.
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14
Scatter the corn kernels in the hot pan and cook, stirring occasionally, until charred, about 5 minutes.
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15
Transfer to a large bowl and season with salt and pepper.
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16
Add the cooked chicken, romaine lettuce, black beans, cheese, avocado, tomato, and red onion to the bowl.
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17
Drizzle in all of the cumin dressing and toss gently to combine.
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18
Sprinkle with the scallions and crushed tortilla chips and serve with the sour cream dressing passed on the side.
