Slice the peppers and onions. Saute in a skillet on high heat until they are lightly charred. Add 1/2 c water and cook, covered, until the water is evaporated and the veggies are soft.
Season chicken with salt and pepper, grill, and slice.
Saute corn on high heat until heated through and slightly blackened.
Chop tomatoes, cilantro, and lettuce. Cut limes into wedges.
Assemble salads and top as desired.