Preheat the oven to 425 degrees. Using your hands, stretch the pizza dough out into a rough 1/4-inch-thick rectangle. (HINT: If you have a rolling pin or wine bottle, use it to roll out the dough on a lightly floured surface.) Place onto a lightly oiled baking sheet and prick all over with a fork. Place in the oven for about 10 minutes, until beginning to brown on the edges.

Heat a drizzle of oil in a large pan over high heat. Season the chicken on all sides with salt and pepper before adding it to the pan. Cook 4-5 minutes per side, until cooked through. Remove from the pan and set aside.

Wash and dry all produce. While the chicken cooks, shuck the corn and cut the kernels off the cob. Quarter the tomatoes. Thinly slice the scallions, keeping the greens and whites separate. Mince the jalapeño, removing the seeds and ribs if you prefer less heat. Halve the lime.

Combine the corn, tomatoes, scallion whites, and jalapeño (to taste) in a medium bowl. Toss with a drizzle of oil and a squeeze of lime juice. Season with salt and pepper.

Assemble the pizza: Top the prebaked dough with cheddar cheese and corn salsa. Thinly slice the chicken and place on top. Drizzle with as much adobo sauce (the spicy sauce inside the can of chipotles) as you like. TIP: Taste the adobo sauce first to decide how much to add. Return to the oven for 5-7 minutes, until the cheese has melted.

Finish and plate: Cut the summer corn and chicken pizza into squares and sprinkle with scallion greens. Top with more adobo sauce or lime juice, if desired. Enjoy!