Ingredients 1 large poblano, chopped 1 large garlic clove, smashed 1 scallion, cut into 1-inch lengths 1/4 cup cilantro leaves 1/4 cup fresh lime juice Pinch each of salt and sugar 1/4 cup plus 3 tablespoons vegetable oil 2 ears of corn, shucked 1 large roasted chicken breast, boned and sliced crosswise 1 large bunch of watercress, thick stems discarded 1 cup mixed small tomatoes, quartered lengthwise 1 small Hass avocado, cut into 1/2-inch pieces Freshly ground pepper Instructions Light a grill. In a mini food processor, combine the poblano, garlic, scallion, cilantro, lime juice, salt and sugar and puree. With the machine on, add 6 tablespoons of the oil in a thin stream. Rub the corn with the remaining 1 tablespoon of oil and grill until lightly charred. Cut the kernels off the cobs. Arrange the chicken on plates and surround it with the watercress, grilled corn, tomatoes and avocado; season lightly with salt and pepper. Pass the poblano vinaigrette at the table.