PREPARATION
Preheat oven to 400°F.
Combine 1/2 cup olive oil, 1 Chipotle MiniCube and Knorr® Garlic MiniCube; reserve 1/4 cup. Stir in 1 tablespoon lime juice into remaining olive oil mixture. Combine chicken and 2 tablespoons olive oil mixture in a large resealable plastic bag; turn to coat. Combine remaining olive oil mixture, peppers and corn in another large resealable plastic bag; turn to coat. Close bags and marinate in refrigerator for about 1 hour.
Toss reserved 1/4 cup olive oil mixture with bread cubes in a large bowl. Arrange in a single layer on a baking sheet. Bake for 10 minutes or until golden, stirring once.
Whisk remaining 2 tablespoons olive oil, 1 Chipotle MiniCube, 1 tablespoon lime juice, mayonnaise and Worcestershire sauce in a medium bowl; set aside.
Remove chicken and vegetables from marinades and grill or broil until chicken is thoroughly cooked and vegetables are tender, about 10 minutes. Remove blackened skin from peppers and dice. Cut corn off the cob.
Toss mayonnaise mixture, croutons and lettuce in a large serving bowl, then top with peppers, corn, chicken and cheese.
