Preheat oven to 425°F. Line a baking sheet with a silicone baking mat or parchment paper, then add chicken, corn kernels, and chopped poblano peppers, zucchini, and onion. Drizzle with olive oil and add all seasonings. Toss to combine and spread out in an even layer.
Place in the oven and bake for 12-15 minutes, or until chicken reaches an internal temperature of 165°.
Prepare the salad dressing by using a food processor (or a blender or an immersion blender) to puree the avocado, cilantro, lime juice, honey, cumin, salt and pepper, and water. Set aside.
When the sheet pan chicken and vegetables are done, remove from oven.
Top a bed of mixed greens with the roasted chicken and vegetables, drizzle on the avocado dressing, sprinkle queso fresco on top, and add a few leaves of cilantro, if desired. Enjoy!