Make It
Step 1
Heat oil in large saucepan over medium heat. Add onion; cook, stirring frequently, for 2 to 3 minutes or until translucent. Stir in rice; cook, stirring frequently, for 2 to 3 minutes. Add water and bouillon; stir. Cover; reduce heat to low. Cook for 20 minutes or until rice is fluffy and tender.
Step 2
Place chiles over medium-high flame. Turn with tongs until roasted on all sides.
Step 3
Remove from bag; removed charred skin by rubbing with fingers or paper towel. Remove stems and seeds; chop into ¼-inch pieces.
Step 4
Cook corn on grill pan or large skillet over medium heat for 10 to 15 minutes, turning on all sides until kernels are charred and tender.
Step 5
Set aside to cool; carefully slice off kernels.
Step 6
Combine rice, chiles, corn and chicken in a large salad bowl. Top with tomatoes, cheese, green onion and lime juice; toss to combine.
