In a large bowl, let the chicken thighs marinade with 1/4 cup dressing, 1 tbsp oil, sea salt, and ground pepper. Let it sit for 15 min - 1 hour.
Heat a large skillet with 2 tbsp of oil over high heat, making sure it doesn't get too hot that it starts to smoke.
Add the onions and peppers to the pan with a pinch of salt and sauté for 2-3 minutes.
Add the chicken and turn the heat to medium. Sear on one side and then flip to sear on the second side. Reduce the heat to medium-low, cover and cook for 3-4 minutes.
Add the corn, jalapeños, and 1/3 cup southwest dressing and stir, making sure everything is coated. Cover and cook for an additional 3-4 minutes.
Serve over rice and garnish with jalapeño and sea salt. Enjoy!
