Coat the chicken
Put half of the chipotles and adobo sauce in a blender. (Save the rest for another use.) Add the onion, cilantro, jalapeño, lime juice, and a pinch of salt, and purée. Transfer to a large bowl, and whisk in the mayonnaise, adding more mayonnaise if too hot. Reserve 1/2 cup of the mixture for serving. Add the chicken to the remaining mixture, toss to coat, cover, and refrigerate for 2 to 4hours.
Make the salsa
Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.
Put the tomatoes in a strainer and let the excess liquid drain.
Meanwhile, brush the corn with the oil and grill, turning occasionally, until the kernels are charred in places and crisp-tender, about 8 minutes. Let cool briefly, and then cut the kernels from the cob.
Transfer the corn to a medium bowl, and gently toss with the tomatoes, beans, scallions, jalapeño, cilantro, lime zest and juice, 3/4 tsp. salt, and 1/2 tsp. pepper. Garnish the salsa with the cilantro leaves.
Grill the chicken and serve
Remove the chicken from the mayonnaise mixture, leaving a light coating on it.
Grill the chicken without moving it until grill marks form, 4 to 6 minutes. Flip and grill until just cooked through (160°F), another 4 to 6 minutes. Transfer to a cutting board, and let rest for a few minutes.
Thinly slice the chicken and serve with the salsa, reserved chipotle mayonnaise, and lime wedges.
nutrition information (per serving):
390, Fat Calories
19, Saturated Fat
3.5, Polyunsaturated Fat
9, Monounsaturated Fat
Photo: Scott Phillips