Cook your corn first and cut off cob and refrigerate until ready to mix together. In a medium bowl, toss the chicken breast, corn, black beans, celery, bell pepper, green onions, tomatoes, cilantro and corn/tortilla chips together. Mix the vinegar, mayonnaise, Dijon mustard and salt and pepper in a small bowl. Stir this into chicken mixture.

Using a paring knife score the avocado crosswise and then cross wise the other direction, making small cubes. Spoon the salad into the halved avocados. Serve immediately.

The changes I made from the original recipe are:  I add jalapeno, Dijon and lime juice to the dressing and red bell pepper.