Step 1

Preheat grill to medium-high.

Step 2

Combine lime juice, vinegar and 1/2 teaspoon each salt and pepper in a large bowl; whisk in oil. Add tomatoes, zucchini, avocado, onion and jalapeño, if using; gently toss to coat. Set aside.

Step 3

Sprinkle chicken with the remaining 1/4 teaspoon each salt and pepper.

Step 4

Oil the grill rack. Grill the chicken until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 4 to 5 minutes per side. Grill corn until lightly charred on all sides, 2 to 4 minutes total. Transfer to a clean cutting board. Cut the chicken into bite-size pieces; cut corn kernels from the cob.

Step 5

Add the chicken and corn to the tomato mixture; stir in arugula, tortilla chips and cilantro and gently toss to combine.