Heat a grill pan over medium-high heat. Reduce heat to medium; brush pan with 1 tablespoon oil.
Brush chicken with remaining 2 tablespoons oil. In a small bowl, stir together ground chipotle chile, salt, and black pepper; sprinkle onto chicken.
Add chicken to pan; grill over medium heat until an instant-read thermometer inserted in thickest portion registers 165°, about 3 minutes per side. Remove from pan. Loosely cover; let stand for 5 minutes. Cut into 1-inch-thick slices.
Add corn to pan; cook over medium heat until corn begins to brown in spots. Loosely cover with foil. Cook, turning occasionally, until tender, about 4 minutes. Cut kernels from cobs.
Arrange spinach and arugula on a serving platter. Top with chicken and corn. Pour Lime-Honey Dressing over salad. Serve with mango salsa and lime.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/chipotle-lime-chicken-salad-recipe/