Prepare the chicken. Add 2 tablespoons of olive oil, balsamic, and spices to a shallow bowl and mix to combine. Add the chicken (cut into 1-inch cubes) to the bowl and toss until the chicken is well covered.

Add remaining 2 tablespoons of olive oil to a large skillet over medium high heat. Once the pan is hot, add the chicken. Let the chicken cook for about 10 minutes, until cooked through (internal temperature should read 165 F). Toss the chicken occasionally to let each side cook, but let the chicken really sit on each side so that the sides can get golden brown. Remove from the heat and set aside.

In the same pan, add the corn (cut off of the cob) in an even layer and sprinkle with salt. Optional: you can add a little olive oil to the pan to ensure the corn doesn’t stick. Let the corn cook on medium high heat for about 10 minutes, until it has a brown char. Toss the corn occasionally, making sure to mostly let it sit in one spot to achieve a char. Remove from the heat and set aside.

Prepare the dressing. Add all dressing ingredients to a large blender and blend until smooth. For a thinner dressing, add more olive oil or add water.