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1
Whisk first 5 ingredients and 1/2 cup cilantro in small bowl.
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2
Season dressing to taste with salt and pepper.
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3
Place chicken, corn, chilies and bell peppers on rimmed baking sheet.
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4
Brush 1/2 cup dressing over both sides of chicken and vegetables.
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5
Let stand 30 minutes.
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6
Bring 3 1/2 cups water and 1 teaspoon salt to boil in heavy large saucepan.
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7
Mix in rice.
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8
Cover, reduce heat to low and cook until rice is tender and water is absorbed, about 15 minutes.
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9
Remove from heat.
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10
Keep pan covered and let rice stand 5 minutes.
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11
Transfer rice to large bowl; fluff with fork.
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12
Pour 1/2 cup dressing over hot rice and toss; let cool.
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13
Prepare barbecue (medium heat).
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14
Grill chicken and vegetables until chicken is cooked through and vegetables are tender and slightly charred, about 6 minutes per side.
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15
Cut chicken, peppers and chilies into strips.
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16
Cut corn off cobs.
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17
Toss chicken and vegetables in medium bowl with enough dressing to coat; add to rice and toss again.
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18
Season to taste with salt and pepper.
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19
Divide salad among 6 plates.
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20
Sprinkle with remaining 1/4 cup cilantro and serve.
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21
*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
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22
**Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
