Grill the chicken 8-10 minutes, turning it a few times and basting it while cooking. Let it rest while you prep other ingredients.
At the same time you are grilling the chicken also grill the corn for 1-2 minutes on each side.
Chop the Romaine lettuce and mix with arugula, arranging it on the bottom of your salad bowl or platter. Slice the nectarines, tomatoes, onions, avocado and the Persian cucumbers. Crumble the Cotija Cheese. Arrange on top of the arugula and Romaine.
Slice the chicken and top the salad with it. Finish off with the basil vinaigrette.
For the Basil Vinaigrette
Add all of the ingredients into the blender or food processor and pulse, if needed add a tablespoon or two of water or a little more olive oil to get the desired thickness.