Fiesta Lime Chicken Salad with Chipotle Dressing

3-4 boneless skinless chicken breasts
salt and pepper to taste
2 teaspoons cumin, divided
2 teaspoons chili powder, divided
1 teaspoon garlic powder, divided
6 cups chopped romaine lettuce
2 bell peppers, thinly sliced (I used a combination of red, yellow, and orange)
1 avocado, thinly sliced
1 ear yellow corn
1 cup cherry tomatoes, halved
⅓ cup mayo
¼ cup milk
¼ cup plain fat free greek yogurt (or sour cream)
1 chipotle pepper (from a can of chipotle peppers in adobo sauce)
juice of 1 lime, plus additional lime wedges for squeezing
1 sliced jalapeno, seeded (optional)
¼ cup cotija cheese (you can also use crumbled feta cheese)
chopped cilantro, for topping
Season chicken with salt and pepper on both sides, and season with 1 teaspoon chili powder, ½ teaspoon garlic powder, and 1 teaspoon cumin. Grill or cook on the stove in a greased skillet over medium heat for 5-8 minutes on each side until cooked through. Slice and set aside.
In a blender or food processor combine mayo, milk, greek yogurt, chipotle pepper, lime juice, and remaining cumin, chili powder, and garlic powder.
Assemble salads with lettuce on the bottom and top with chicken, tomatoes, peppers, jalapeños, avocado, cheese, and corn (see note). Drizzle with dressing and serve with lime wedges for serving.