Combine chicken breasts with Italian dressing in a sealable bag. Make sure all chicken gets coated and chill in the fridge for 1 hour.
Dice tomato, onion, and drain the black beans. Combine in a small mixing bowl. Chill until chicken has been grilled.
Fill a large mixing bowl with water. Cut the tops off of the ears of corn. Soak in water for 10 minutes while firing up the grill.
Place chicken on the hottest part of your grill and add the ears of corn off to the side. Keep the husks on the corn for now.
Once the chicken is fully cooked, move it to plate and cover with foil.
Remove the husks from the corn and lightly char it over the grill.
Using a chefs knife, cut the corn away from the cob. Add to the fresh salsa. Mix thoroughly.
Slice the grilled chicken and serve while hot
Serve with small fajita sized tortillas.