Just let that sit in the fridge for a while until your ready to prepare the dish. (I recently made this for a family birthday party, so I made about 4 times the normal recipe...that's why it looks like so many ingredients!)
When ready, grill chicken and after it's turned for the last time drizzle some honey over chicken. Keep chicken on a plate covered with foil until ready to serve...it will stay nice and juicy that way!
Meanwhile while chicken is cooking, get to chopping! The ingredient measurements don't have to be exact, add what you have or like. I usually almost double the veggies when I make this so we'll have some leftover. I actually prefer it cold right out of the fridge!
In a large skillet, wok pan, or dutch oven, heat a few tablespoons of olive oil and the butter. I like to start the peppers and jalapeños first, and after they've cooked a little add in the onion, then corn. Add salt, spices, and sugar to taste.
Go ahead a dice avocados and drizzle with the juice from 1-2 limes, but don't add avocado until the other veggies are finished cooking and the heat is off.
When everything is finished, scoop out a bed of veggie salsa and top with chicken.
I usually serve this with chips and salsa and we're good! I think it tastes even better after all of the flavors have mixed together, so it works to even make it an hour or two ahead of time and just let it sit until you're ready to serve (although you probably wouldn't want the chicken to sit out that long). It doesn't have to be piping hot to be delicious...works out great if you're having guests!
Chicken & Avocado Salsa
Note: I've made this using fresh, canned, and frozen corn. Fresh is the best, but frozen is almost as good, and canned is okay if you're desperate. I would use almost a 16 oz. bag of frozen corn for this recipe, or 2 cans drained.