Remove the boneless chicken breasts from the package and place on a platter. Spray lightly with olive oil spray. Sprinkle them lightly with salt and pepper. Let rest until ready to grill (but no longer than 10 minutes).
Remove the corn from the cobs using a sharp knife. The easiest way to do this is to hold the peeled corncob upright and stroke top to bottom with the knife, releasing the corn kernels. Work your way around the corn until all (or most) of the kernels are removed. The first couple of times you do this it will be awkward, but in no time you'll become a pro at it. Careful, that knife is sharp!
Put the corn in a shallow roasting pan and mix it up with one tablespoon of olive oil. Roast the corn at 400 degrees for 15 to 17 minutes. When you take the corn out, stir it up. There will be little brown edges on some of the kernels. That's a good sign. If no brown edges, put it back in the oven for a few minutes.
While the corn is roasting, put the garlic, chili powder, avocado, red pepper and cilantro in a medium-sized bowl. Stir in the limejuice. This will only take a minute. Set it aside until the corn is roasted and the chicken comes off the grill.
Grill your chicken on Medium heat. Ways to have your chicken stay moister are to pound the chicken flatter so it cooks faster, or grill the chicken just until you get stripes on it and then put it in the oven with the corn to roast it until done. The corn and the chicken should come out at the same time, if you start them at pretty much the same time. Corn goes in oven. Chicken goes on grill. Get it?
When the chicken is done (no pink in the middle) and the corn comes out of the oven, you are going to assemble your entrée salad.
Open the package of greens. Put them in a bowl. Toss with the last tablespoon of olive oil. This is all you are going to use for a dressing on the greens.