2Make corn salsa: reheat two bags of frozen corn in a pan with two tablespoons of butter.
3Dice one red bell pepper, two jalapeno peppers, and half a red onion.
4Add the corn to a bowl with the diced vegetables.
5Let the corn cool down.
6Add the juice of one lime, a tablespoon of sour cream, salt, pepper, garlic powder, paprika, chili powder, cayenne pepper, and cotija cheese to the bowl.
7Mix everything well.
8Store the corn salsa in a container and refrigerate overnight.
9Make guacamole: remove the pit from six small avocados.
10Cut the avocados into small pieces.
11Add the avocado pieces to a bowl. Add garlic salt and mix.
12Store the guacamole in a container and add water on top.
13Refrigerate overnight.
14Remove the core from the head of lettuce and chop.
15Cut four chicken breasts in half.
16Add olive oil, lime juice, chipotle peppers in adobo sauce, salt, pepper, garlic powder, paprika, onion powder, ground cumin, oregano, chili powder, and honey to a bowl with the chicken.
17Mix everything well.
18Store the chicken in a bowl and cover with plastic wrap.