Mix together the taco paste for the chicken breasts. For four pieces, you'll need 3 tablespoons of prepared taco seasoning, 1 tablespoon of lime juice and 2 tablespoons of vegetable oil.
Mix well and rub on all sides of the chicken breasts. Chill for 1-4 hours prior to grilling, or overnight, if possible. Prepare the pico de gallo and chill.
To prepare the chicken: Grill the chicken breasts until the juices run clear. Oil the grill grates to prevent sticking.
Cook over medium-high heat for 4-5 minutes per side depending on the thickness of the chicken breast pieces.
After grilling, remove to a platter to allow the chicken to rest for 5 minutes before slicing
To prepare the corn: Preheat the oven to 450°F. Line a baking sheet with aluminum foil. Spritz with cooking spray. Drain canned Mexican corn well and pat dry with a paper towel. If using frozen Mexican corn, steam per the package directions, slightly under cooking. Or, even better, make it fresh. Spread onto a baking sheet and season lightly with garlic salt, black pepper and spritz with cooking spray.
Place into the oven and roast for 15-18 minutes, until the corn begins to caramelize. Remove from the oven to cool slightly.
To assemble: Toss the salad greens with the red pepper slices, tortilla strips, roasted corn, black beans and arrange the sliced chicken on top.
Serve with a side of pico de gallo, a dollop of sour cream and your favorite toppings.