1. Pound chicken breasts to even thickness between layers of cling film. Sprinkle cumin, chili powder, and cayenne pepper over one side of the chicken.
2. Heat olive oil in a skillet, and lay chicken in, seasoned side down. Season the second side.
3. While the chicken is cooking, cut the kernels off of the ears of corn.
4. When the chicken is cooked through, remove from the skillet, cover with aluminum foil. Wipe the skillet out, heat the butter, and add the corn kernels. Keep an eye on it and stir occasionally.
5. While the corn sautes, chop avocado, tomato, and chicken into bite size pieces, about an inch cubed or so, and arrange on plates. Finely mince shallot or onion and set aside.
6. When corn is cooked through and starting to caramelize, remove from heat and sprinkle it and the onion/shallot over the plated salads.
7. Dress salads with ranch and chipotle sauce to taste- it doesn't take much!
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