Main

1. Place the pepper and corn directly onto the hob flame, or in a very hot pan for 15 minutes, turning occasionally with tongs, until blackened and blistered all over.
2. Meanwhile, finely slice the cucumber and place in a bowl. Add a pinch of sea salt and black pepper and a splash of white wine vinegar, then toss together. Finely shred the lettuce and set aside.
3. Remove the corn from the pan and set aside. Carefully transfer the pepper to a bowl and leave to cool for 10 minutes.
4. Lay the chicken breasts on a large sheet of baking paper and season with salt and pepper. Rub with 2 teaspoons of the chipotle paste and 1 tablespoon of olive oil, until well coated.
5. Ripple the remaining chipotle paste through the yoghurt and set aside.
6. Cook the chicken in the hot pan for 5 minutes, turning halfway, until golden and cooked through. Transfer to a board to rest, then slice in half. Halve the buns and toast them in the pan.
7. Remove the blackened skin and core from the pepper, then cut the flesh into strips. Drizzle with 1 tablespoon of extra virgin olive oil and a small pinch of salt and pepper.
8. Layer up in the buns with a dollop of chipotle yoghurt, a handful of lettuce, pickled cucumber, chicken, peppers and more yoghurt. Pop the lid on top, then pat, squeeze and serve with the corn on the side.