Creamy Chipotle Chicken & Warm Corn Salad

Preheat the oven to 350°F. Season the chicken generously with salt and pepper. Heat 1 tablespoon of the oil in a 9-or 10-inch nonstick skillet over medium-high heat. Add the chicken, top side down, and cook, not moving, until both sides are nicely browned, 4 to 5 minutes per side. While the chicken is browning, whisk together all but 1 tablespoon of the cream (you’ll be using it later) with the chipotle and ½ teaspoon of the salt in a bowl. Once the chicken is browned on both sides, pour the chipotle-cream mixture over the chicken, transfer to the oven and bake until the sauce is bubbly and reduced and the chicken is cooked through, 11 to 12 minutes.

While the chicken is baking, heat the remaining tablespoon oil in another skillet over medium heat. Add the garlic, scallion whites, and cumin and cook, stirring, until fragrant, 2 minutes. Add the corn, tomatoes, and remaining ½ teaspoon salt and cook, stirring, until warmed through, 3 to 4 minutes. Cover to keep warm. When the chicken is done, remove it to a cutting board and let it rest for a minute. Stir the reserved 1 tablespoon cream into the pan sauce to loosen it slightly. Slice the chicken and stir the scallion greens and cheese into the corn.

Plate the chicken with the corn salad, and drizzle with the chipotle cream sauce. Garnish with cilantro.