Prepare a grill or broiler to high heat. Grill or broil corn until cooked and charred just a bit on all sides. When cool enough to handle, cut kernels from the cobs; combine in a serving bowl with tomatoes, hot peppers and green onions. Drizzle with vinegar and olive oil, season to taste with salt and pepper, and set aside to allow flavors to meld.

Remove tenderloins from chicken breast and reserve for another use. Trim breasts and, using a meat mallet or small heavy skillet, pound to a uniform thickness, about 1/2 inch thick. Season both sides with Cajun or Creole seasoning. Lightly dredge in flour, pressing to adhere a thin layer.

Melt butter in a large heavy skillet over medium-high heat. Working in batches if necessary, pan fry chicken, turning once, until golden brown on both sides and just cooked through. Drain on paper towels. Divide Grilled Corn Salad among 4 serving plates; slice chicken across the grain and serve atop the salad.