Chipotle Grilled Chicken Breasts with Corn and Black Bean Salsa

SALSA:
2 large ripe tomatoes, diced
2 ears of corn, husked
Olive oil
1 (15.5-oz.) can black beans, rinsed and drained
4 green onions, sliced
1-2 fresh jalapeno, seeded and minced
1/3 c. chopped fresh cilantro or parsley, extra for garnish
2 T. fresh lime juice
1 T. grated lime zest
Kosher salt, black pepper

1. Put tomatoes in strainer and let drain.
2. Heat grill.
3. Brush corn with olive oil and grill, turning occasionally, until kernels are charred and crisp tender, 8-10 minutes. Let cool and cut kernels from cob.
4. Place corn in bowl and toss in tomatoes, beans, green onions, jalapeno, cilantro, zest, juice, salt and pepper.
5. Garnish with extra cilantro or parsley.
CHICKEN:
1 (7-oz.) can chipotles in adobo sauce
1 Vidalia onion, coarsely chopped
½ c. chopped fresh cilantro or parsley
½ c. fresh lime juice (about 4 limes)
Kosher salt, black pepper
2 c. mayo or more as needed
6 boneless, skinless chicken breast halves
1 lime, cut into wedges, garnish

1. Put half of the chipotles/adobo sauce in blender (save rest for another time.)
2. Add the onion, cilantro, jalapeno, lime juice, salt and pepper. Puree.
3. Transfer to a large bowl and whisk in mayo. Whisk in more mayo if the mixture is too spicy. Reserve ½ c. of sauce for serving.
4. Add chicken to remaining mixture and toss to coat, cover and refrigerate 2-4 hours.
5. Remove chicken from marinade, leaving a light coating on the chicken.
6. Grill the chicken without moving it until grill marks are formed, 4-6 minutes.
7. Flip and grill until internal temp of 160 is reached.
8. Transfer to cutting board and let rest 2-3 minutes.
9. Thinly slice the chicken and serve with the salsa and reserved mayo sauce and lime wedges.