1
Preheat the oven to 400°F.
2
On a baking sheet, toss the tomatillos, onion, fresno and serrano chiles, canola oil and a big pinch of salt and pepper. Roast for 20 minutes. Transfer to a blender, along with the garlic, cilantro, lime juice, salt and pepper, and purée until smooth.
3
Let the tomatillo salsa cool fully in the fridge, then coat the chicken in half of the marinade for 4-12 hours. Reserve the remaining tomatillo sauce for serving.
4
Preheat the oven to 450°F.
5
Place the rice, 2 cups of water and a pinch of salt in a saucepan. Bring to a boil, reduce the heat to a simmer, cover and cook for 20-30 minutes, until the grains are tender. Remove from the heat and stir in the black beans.
6
On a baking sheet, toss the roma tomatoes, jalapeños, and yellow onion with 1 tablespoons canola oil. Roast for 15-20 minutes, until browned. Remove the pepper stems and transfer all of the roasted vegetables to a blender, along with the chipotles in adobo, juice of 1 lime, cilantro, water, salt and pepper. Blend until smooth and season to taste.
7
Remove the chicken from the marinade, discarding excess marinade, and place on a baking sheet. Roast for 15 minutes, or until cooked through.
8
On a baking sheet, toss the corn with 1 teaspoon canola oil. Roast for 10 minutes.
9
In a large bowl, toss together the puréed salsa, roasted corn kernels, black beans, diced tomatoes, remaining lime juice, salt and pepper to taste.
10
To serve, divide the rice, black bean and corn salad and chicken thighs between plates. Top with cotija cheese, lime and fresh cilantro. on