1. Preheat grill to high heat.
2. Combine 1st 9 ingredients in a small bowl; stir with a whisk. Chill buttermilk mixture until ready to serve.
3. Lightly coat chicken with cooking spray. Combine oil, onion powder, cumin, 1/2 tsp. salt, & chipotle; rub evenly on chicken. Coat corn & onion with cooking spray. Arrange chicken, corn & onion on grill rack; grill 8 minutes or until done, turning chicken & onion once & the corn occasionally. Remove from grill; let stand 5 minutes. Cut corn kernels from cobs.
4. Slice chicken. Arrange 1 breast on each of 4 plates. Arrange 2 yellow & 2 red tomato slices on each plate. Top each serving with 1/4 cup cherry tomatoes. Divide corn, onion & avocado evenly among plates. Sprinkle 1/4 tsp. salt over salads. Drizzle about 1 1/2 tablespoons dressing over each salad.
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