Chicken Taco Avocados

Heat broiler. Make filling: In a large bowl, combine black beans, corn, 1/2 can green chiles, shredded chicken, Cheddar, taco seasoning, and fresh cilantro. Stir until combined. Halve and separate three avocados, removing pit and hollowing out insides. Mash insides in a small bowl and set aside. Place avocado boats face up and fill each with 1/3 cup of filling. Sprinkle with more Cheddar and more fresh cilantro, then broil until cheese is melty, about 2 minutes. Make dressing: In a medium bowl, combine ranch dressing, lime juice, remaining green chiles, cilantro, salt, and pepper and stir to combine. Fold in mashed avocados and mix until smooth. Remove avocado boats from oven and transfer to serving dish. Drizzle with dressing and garnish with more cilantro, if desired. Serve immediately.