Turn oven to 400 degrees. Husk corn and drizzle with 1 tablespoon avocado oil, then sprinkle with salt, pepper and 1 teaspoon of chili powder. Roast corn for 25 minutes.
While corn roasts, in a large stock pot add 1 tablespoon avocado oil of medium-high heat.
Add onions, peppers and jalapeno and cook for 4-5 minutes.
Then add beans, seasonings, and stir for 2-3 minutes.
Pour in broth and lime juice and bring heat to high. Once soup is boiling, turn heat to low and allow to simmer for 20-30 minutes.
After soup has simmered, cut roasted corn from the cob and add about 2 cups to the chili along with ~3 cups of pulled chicken.
Simmer for another 10 minutes. Serve garnished with cheese, avocado, cilantro and a lime wedge if desired.
While soup simmers prepare corn bread. Grease a 10 inch cast iron skillet* with avocado or coconut oil.
In a medium bowl, mix cornmeal, gf flour blend, salt and baking powder together.
Add oil, honey, milk, and egg and mix until well combined.
Fold in roasted corn.
Pour mixture into skillet and bake for 25-30 minutes or until a knife inserted comes out clean.