Place the breadcrumbs in one bowl, the eggs in a second, and the flour in a third. Season each bowl with salt and pepper.
Dip the chicken first into the flour, then into the eggs, and lastly into the breadcrumbs and place on a baking sheet or large plate.
Preheat the oven to 350°F. Set a wire rack over a baking sheet.
Heat 1 inch of oil in a shallow skillet to 375°F. When hot, fry the breaded chicken until golden brown, turning once. Transfer to the prepared wire rack.
Finish cooking in the oven until the chicken reaches an internal temperature of 165°F.
Heat the olive oil in a large skillet. Add the poblano and corn and cook until softened, about 4 minutes. Season with salt and pepper and transfer to a large bowl.
Add the oregano, chives, shallot, and pickled jalapeños to the corn mixture and toss to combine.
Add all chimichurri ingredients except the oil to a blender. Purée until smooth. With the motor running, drizzle in the oil until emulsified. Season to taste.
To serve, divide the corn and poblanos between plates. Top with crispy chicken, chimichurri sauce, arugula, parmesan and a lemon wedge. k