Chipotle chicken flatbread with avocado-corn salsa

Process oil, chilli, adobo sauce, garlic and spices in a blender until smooth. Transfer to a bowl, add chicken and mix to coat. Cover and refrigerate to marinate for 2-3 hours.

For spinach flatbread, wilt spinach in a frying pan over medium-high heat (30 seconds to 1 minute), transfer to a sieve and press to drain off excess liquid. Purée in a blender until smooth. Combine flour, yeast and 1 tsp sea salt in a bowl. Whisk yoghurt and 80ml hot water in a jug to combine, then stir into flour mixture, add spinach and mix to form a soft dough, adding a little extra flour if necessary. Turn out onto a lightly floured surface, knead until smooth and elastic (4-5 minutes), then place in a lightly oiled bowl. Cover with plastic wrap and stand until doubled in size.

Knock back dough, divide into 6 even pieces and roll out each to a 3mm-thick round. Heat a large frying pan over medium-high heat and cook each flatbread, turning once, until lightly scorched and cooked through (2-3 minutes). Serve warm or at room temperature.

For avocado-corn salsa, heat a char-grill pan or barbecue to high. Drizzle corn with a little oil, season and grill, turning occasionally, until lightly charred (8-10 minutes). When cool enough to handle, cut kernels from cobs and combine in a bowl with oil, avocado, chilli, shallot, garlic and lime juice, season to taste and mix to combine.

Remove chicken from marinade and drizzle with a little extra oil. Grill in pan or on barbecue, turning occasionally, until browned and cooked through (6-7 minutes). Rest for 5 minutes, then thickly slice. Meanwhile, chargrill lime halves.

To serve, spread flatbreads with yoghurt, top with chicken, tomatoes, salsa and coriander and serve with lime halves.