Fiesta Chicken with Corn Cakes

To me, this looks like summer:

I plan to try a recipe soon from scratch instead of using Jiffy corn cake mix, but whatever.

Ingredients:

1 box of Jiffy corn cake mix
1 3/4 tbs melted shortening (or butter, or margarine)
1 egg
1 1/4 cup milk (any fat content)
1 can corn
1 can black beans
1 jalapeño, seeded and diced
Chicken (I prefer thinly sliced boneless skinless breasts)
Some sort of lime-margarita-citrus something marinade
Salsa of choice
Avocado, sliced
Cilantro, chopped
Lime wedges
Thinly shredded cheese (a white Mexican cheese is best, mozzarella works well, too)

1. Marinate the chicken. The closer to an hour, the better. If they are frozen and you can somehow get them into the marinade as they thaw overnight, that is great, too.
2. Cook the chicken (in a skillet or bake it). Keep it warm while you make the corn cakes.
3. Combine the Jiffy, shortening, egg, milk, drained corn, drained beans, and diced jalapeño and mix until the dry lumps are gone.
4. On a hot griddle or large skillet, (greased if it isn't sufficiently non-stick) scoop about 1/4 cup of the corn cake mix on at a time. When there are bubbles coming up through the whole corn cake, it's ready to flip. You can watch the sides and edges to get a pretty good idea of when the other side is done.
5. Now you're ready to plate! Stack as follows: corn cake(s), shredded cheese, chicken, salsa, avocado, cilantro, then squeeze the lime over it and leave it on the plate for a garnish.