Grilled Chipotle Chicken and Corn Dense Bean Salad

Instructions

1. Blend the chipotles in adobo, juice of 2 limes, 1/4 cup oil, water, 5 garlic cloves, and 1 teaspoon salt until completely smooth. Coat the chicken thighs with the marinade, cover, and refrigerate for at least 1 hour or up to overnight.
2. Heat a grill to high, about 450 to 500 degrees F, and clean and oil the grates. Rub the corn with the extra 2 tablespoons oil and a pinch of salt, then let the chicken sit at room temperature while the grill heats.
3. Grill the chicken, covered, until deeply marked and cooked through, about 7 to 8 minutes on the first side and 5 to 7 minutes on the second side. Grill the corn at the same time, rotating every few minutes, until charred in spots and tender, 10 to 15 minutes total. Transfer the chicken and corn to a cutting board and rest for 5 to 10 minutes.
4. Combine the bell peppers, red onion, cilantro, chickpeas, butter beans, and tomatoes in a very large bowl. Cut the kernels from the corn cobs and add them to the bowl. Chop the rested chicken into bite-size pieces and add it with any cutting-board juices.
5. Whisk or blend the remaining 1/2 cup oil, juice of 2 limes, rice vinegar, chipotle powder, cumin, 2 grated garlic cloves, mayonnaise, remaining 1/2 teaspoon salt, and black pepper until emulsified and lightly creamy. Taste the dressing; it should be bright, smoky, and salty enough to season the beans.
6. Pour about three-quarters of the dressing over the salad and toss well. Fold in the avocado gently, then taste and add more dressing, salt, lime, or black pepper as needed. Chill for 30 to 60 minutes before serving if time allows so the beans absorb the dressing.