Generously season the chicken breast with blackened seasoning on both sides. Preheat the grill and maintain a temperature between 400°F and 425°F. When hot, place the corn on the cob on the back of the grill. Place the chicken in the middle of the grill and cook about 6 to 7 minutes per side, with the lid of the grill closed. The internal temperature of the chicken should reach 165°.

Meanwhile, add the sun-dried tomatoes, garlic, and lemon zest to a food processor and process until smooth. Add the lemon juice, red wine vinegar, pesto, and chicken broth and pulse to combine. Season to taste with salt and pepper.

When the chicken is done, cut into bite sized pieces. Carefully shuck the corn and cut the corn off of the cob. In a large bowl, add the pasta, chicken, prosciutto, mozzarella, roasted red peppers, cherry tomatoes, onion, and corn. Toss in the fresh oregano and basil and add the vinaigrette. Toss to thoroughly coat. Divide among bowls and eat! Enjoy!