Cut the Poblano pepper in half and remove the seeds. Add the pepper to a large sheet pan along with the ears of husked sweet corn and chicken breasts. Season everything with olive oil and salt and sprinkle the chicken with the cumin and cayenne pepper.

Add the peeled garlic cloves to a small piece of tinfoil and toss with a little olive oil and salt. Wrap up tight and add to the corner of the pan.

Bake everything at 400° for 25 minutes. Remove the garlic cloves from the tinfoil and mash on a cutting using the back of a knife. Remove any hard crusty outside pieces.

Dice the Poblano pepper, cut the corn off the ears and shred the chicken using two forks.

In a medium bowl, combine the mayonnaise, Greek yogurt, salt, lime juice and mashed garlic. Mix until well blended.

Fold in the chopped Poblano peppers, sweet corn and shredded chicken. Fold until everything is well combined. Refrigerate for 1 hour before serving on butter lettuce or bread.