To make the rub, combine all the spices together in a bowl and mix well.  Once the chicken is done marinating, take it out of the fridge and allow to come up to room temperature for 30 minutes.  Place the meat on two clean plates and pat them dry with paper towel.  Sprinkle on the rub, then rub it into both sides of the breast.

Heat up 2 tablespoons of olive oil in a cast iron grill pan over medium high heat until the oil is shimmering, roughly 2 minutes.  Carefully place one chicken breast inside and cook for one minute, then lower the heat to medium low and cook for 3 minutes.  Using tongs, flip the meat over and cook for another 4 minutes, or until the meat registers 165 F in the thickest part on a meat thermometer.  Repeat with the other breast.

Place the cooked chicken on a clean plate, tent it loosely with foil, and allow the meat to rest for 10 minutes.  Juices will run out of the meat as it rests, and be sure to keep them.

Preheat the oven to 425 F.

Cut the red bell pepper in half, then brush it and the poblano pepper with oil.  Place them on a small foil lined baking sheet, then roast them for 7 minutes and turn the poblano over.  Roast another 7 minutes.  Remove the poblano and continue roasting the red bell pepper for another 10 minutes.  Allow them to cool, then chop them into small pieces.

Heat the olive oil in a small cast iron skillet over medium high heat until it's shimmering.  Add the fresh corn kernels and cook them until they begin to char, about 6 to 7 minutes.  Be sure to stir occasionally.

Sprinkle the two cheeses on top of the greens, then add the charred corn, roasted peppers, and the black beans.  Place 4 grape tomatoes on each plate and sprinkle on the chili lime pepitas and the tortilla strips.  Add half of a sliced chicken breast on top.  When ready to serve, drizzle the salads with the creamy salsa dressing.