Set corn out to thaw. Heat oil in a large skillet over medium. Season chicken with salt and pepper and place in hot skillet. Cook each side for 3-4 minutes (remember cooking time will vary, depending on thickness of chicken). Allow to cool 5 minutes, then cut into cubes.
Chop lettuce, dice tomatoes, and drain and rinse beans. Add to a mixing bowl along with thawed corn. Add chicken, shredded cheese, dressing, and barbecue sauce; toss gently to combine.