Peel husk off corn and remove kernels from cob, holding cob vertically and carefully slicing downward.

Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Cut into 1/4" dice.

Quarter tomatoes.

Peel and mince shallot.

Halve and juice lime.

Combine half the shallot (reserve remaining for risotto), tomatoes, avocado, 2 tsp. lime juice, a pinch of salt, and 1 tsp. olive oil in a mixing bowl. Set aside.

Pat chicken dry, and season both sides with a pinch of salt and pepper.

Place a medium non-stick pan over medium heat and add 1 tsp, olive oil. Add chicken to hot pan. Cook undisturbed until browned, 2-3 minutes.

Transfer chicken, seared side up, to prepared baking sheet.

Roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.

Remove from oven and carefully tent with foil.

Place a medium pot over medium-high heat and add 2 tsp. olive oil.

Add corn, remaining shallot, and a pinch of salt and pepper to hot pot. Stir occasionally until corn starts to brown, 2-3 minutes.

Add rice and stir occasionally until rice is toasted, 1-2 minutes.

Add 1 cup boiling water from small pot and chicken base to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.

Add ½ cup boiling water from small pot and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.

Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.

Remove from burner. Stir in chili lime butter and 2 tsp. lime juice.

Slice chicken breasts into five evenly-sized pieces.

Plate dish as pictured on front of card, topping risotto and chicken with salsa. Bon appétit!