Chicken Taco Salad

Name: Chicken Taco Salad
Ingredients: 4 skinless, boneless chicken thighs (about 1 ¼ pounds); 1 ⅛ teaspoons ancho chili powder; Coarse salt; ¼ cup fresh orange juice; 5 tablespoons fresh lime juice (from 2 to 3 large limes); 7 tablespoons canola oil; 2 cloves garlic, peeled and minced; 4 ears corn, shucked; ¼ cup minced red onion; ½ cup drained pickled jalapenos, plus 3 tablespoons pickling liquid; 1 15-ounce can black beans, drained and rinsed; 2 hearts of romaine, shredded (10 cups); ¾ cup chopped fresh cilantro leaves, plus more leaves for garnish; 2 cups tortilla chips; 2 large ripe tomatoes (10 ounces), cut into small pieces (about 2 cups); 2 small avocados, peeled, seeded and cut into small pieces; 1 cup shredded Monterey Jack cheese (4 ounces)