Chipotle Southwest Salad - cooking recipe

Ingredients

2 chipotle peppers in adobo sauce, or more to taste
6 tablespoons mayonnaise
2 tablespoons fresh lime juice
1 teaspoon fine sea salt (optional)
3 cups fresh corn kernels
2 cucumbers, diced
3 vine-ripened tomatoes, seeded and diced
1 (15 ounce) can black beans, drained
12 ounces shredded rotisserie chicken (optional)
1 green bell pepper, diced
1 red bell pepper, diced
1 red onion, diced
1 cup coarsely chopped fresh cilantro
6 ounces shredded sharp Cheddar cheese (optional)

Preparation

Press chipotle chiles through a fine mesh strainer over a bowl, using a spoon or spatula. Discard the skin, veins, and seeds. Mix the pulp with mayonnaise, lime juice, and salt in a large bowl for the dressing.
Place corn in a pot with water to cover. Bring to a boil and cook until heated through and tender, about 3 minutes. Drain and let cool, about 10 minutes.
Combine cucumbers, tomatoes, black beans, chicken, bell peppers, onion, and cilantro in the bowl with the dressing. Mix in the cooled corn. Top with Cheddar cheese.