Season the chicken breasts with sea salt and black pepper. Head 1 tablespoon olive oil in a medium pan over medium-high heat. Place the chicken breasts on the hot skillet and sear until cooked through, about 6 minutes per side. Transfer chicken to a cutting board and set aside to rest 5 minutes. Wipe pan clean to use for preparing the salsa.

While the chicken is cooking, cut the lime and mince the garlic. Remove and discard husks from the tomatillos, rinse well, and cut into 1/2-inch pieces. Core and chop poblano chile into 1/2-inch pieces. Once rested, roughly chop the chicken.

Return pan from chicken to medium-high heat with 1 tablespoon olive oil. Add garlic, tomatillos, and poblano. Cook, stirring occasionally, until tomatillos are soft and jammy, about 6 to 8 minutes. Reduce heat to medium and add green chiles and chopped chicken. Simmer until liquid is fully evaporated, about 2 to 3 minutes. Season to taste with sea salt and black pepper.

Heat 2 teaspoons olive oil in a large pan over medium-high heat. Add corn and saute, stirring, until warmed through and beginning to brown, about 5 minutes. Stir in half of the queso fresco and season with sea salt.

Stir together the mayonnaise and chopped chipotle chile. Season with sea salt to taste.

Heat corn tortillas according to your favorite method (microwave, oven, stove top). Divide tortillas between plates and fill with the green chile chicken mixture. Serve with chopped cilantro and queso fresco with a side of Mexican street corn.