In a medium-sized skillet over medium high heat, add the olive oil and let the oil heat about one minute. Add the corn, Poblano pepper, onion and garlic. Sauté for five minutes. Add all remaining Pineapple Corn Salsa ingredients. Turn the heat to the lowest setting and let simmer two minutes stirring often. Taste and adjust the salt and pepper to your taste. Chill the Salsa. May be made a day in advance if needed.
Pico De Gallo
In a large bowl, combine all the Pico de Gallo ingredients using a slotted spoon. Let marinate at least 10 minutes before serving. Combine all Adobo Sauce ingredients together in a bowl using a wire whisk. Reserve for sandwiches.
Heat the Wayne Farms® Sous Vide Chicken using one of the methods listed on the package. Slice rolls in half if not pre-sliced. Place a generous portion of Pico de Gallo on the bottom heel of the bun. Place the heated chicken breast atop the Pico de Gallo. Spread a light amount of Adobo Sauce on the bun heel and the bun crown. Serve the sandwich with warm crispy tortilla chips and Pineapple Corn Salsa.