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Ingredients

• 4 boneless, skinless chicken breasts (6 ounces each)
• Salt and pepper
• Juice of 2 limes, divided
• 1 1/2 teaspoons ground cumin, divided
• 1 teaspoon dried Mexican oregano (1/3 palmful)
• 4 cloves garlic, finely chopped, divided
• About 5 tablespoons vegetable oil, divided
• 1 small yellow onion, chopped
• 1 large or 2 medium ears of corn
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 2 jalapeño peppers, seeded and finely chopped, divided
• 1 can vegetarian spicy or traditional refried beans
• 1 cup water
• 2 cups heirloom or ripe tomatoes, seeded and chopped
• 1 small red onion, finely chopped
• 1 Fresno chili pepper, seeded and finely chopped
• 1/4 cup cilantro leaves (a handful), finely chopped
• 3/4 pound easy-melting cheese, such as Monterey Jack, cheddar or Mexican cheeses such as Asadero or Chihuahua
• 2 cups lightly crushed thin crispy tortilla chips, such as Xochitl brand
• 1 small can pickled sliced jalapeño rings, such as La Morena brand, drained

Description

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