Turn on the broiler. Arrange the corn on a rimmed baking sheet with a Tbs. of oil and a pinch SALT TABLE seasoning blend. Broil the corn for about 5 minutes, or until they start to slightly char and turn crispy. Toss corn a couple of times throughout. Set aside.
Heat the remaining 2 Tbs. oil in a large sauté pan over medium-high. Season the chicken with SALT TABLE seasoning and sear for 6 minutes on each side until cooked through and browned all over. Move to a cutting board and let sit for 5 minutes. Then dice the chicken.
In a food processor, combine the cilantro, lime juice, chipotle peppers and the adobo sauce. Process until smooth.
Add the chicken back to the pan, along with the chipotle sauce, freshly diced red bell pepper and roasted corn. Toss until combined.
Serve a couple of Tbs. of the chicken mixture in each lettuce cup and garnish with scallions!