Directions

1. Preheat the oven to 350°F.
2. In a large skillet, arrange the bacon in a single layer. Cook over medium heat to render the fat. After 7 minutes, add half of the corn and stir occasionally. Once the corn begins to brown and the bacon is crisp, transfer to a paper towel-lined bowl.
3. Season the chicken with 1¼ teaspoons salt, coriander, paprika, and pepper.
4. In the same skillet over medium-high heat, melt 1 tablespoon of butter. Sear the chicken on both sides, then transfer to a parchment-lined sheet pan. Bake for 8 minutes, or until the internal temperature reaches 165°F.
5. Add the remaining butter to the skillet and melt over medium heat. Add the shallots, remaining corn, and ½ teaspoon salt. Cook, stirring occasionally, until the shallots are softened, about 2 minutes.
6. Add the garlic and cook for 1 minute more.
7. Pour in the wine to deglaze the pan, scraping up any browned bits. Continue cooking until the wine has nearly evaporated.
8. Add the cream and broth. Bring to a boil, then reduce to a simmer and cook until the sauce has thickened, about 5 to 7 minutes.
9. To serve, divide the corn mixture among plates. Place a piece of chicken on top, drizzle with extra sauce, and garnish with lime and cilantro.