Mix the spicy chipotle marinade

• Combine the chipotle peppers, olive oil, lime juice, cumin, garlic and salt.
• Whisk into a smooth marinade.

Marinate and grill the chicken and corn

• Coat the chicken in the marinade and let it sit.
• Grill the chicken and the corn on the cob until cooked through and charred.
• Let the chicken rest before chopping.

Prepare the beans and vegetables

• Rinse the butter beans and chickpeas well so the salad doesn't get soggy.
• Add the finely chopped red onion, sliced cherry tomatoes and diced bell peppers.
• Stir in the chopped cilantro.

Add the corn, chicken and avocado

• Slice the kernels off the grilled corn and add them to the bowl.
• Chop the rested chicken and add it in.
• Fold in the diced avocado.

Make the creamy chipotle vinaigrette

• Blend the lime juice, olive oil, chipotle, cumin and mayonnaise.
• Use a milk frother to make it extra creamy and smooth.

Toss and let it marinate

• Pour the dressing over the salad and toss everything together.
• Refrigerate so the flavors develop; add the avocado just before eating if meal prepping.