Combine oil, lime juice, seasoned salt, TABASCO® Sauce, and garlic in a large bowl and mix well; add chicken and green onions and coat well with marinade. Cover and marinate in refrigerator for 2 to 3 hours.
Roast chile peppers over a medium-low flame until skins are charred, turning often. Let stand in a covered bowl for 10 minutes. Scrape away skins, rinse peppers well, and remove seeds. Cut two peppers into 1/4-inch-thick strips and reserve for salad. Cut remaining pepper into 1/4-inch dice and use to prepare Tomato-Poblano Vinaigrette.
Thirty minutes before serving time, preheat a grill, using mesquite chips. Arrange lettuce on 6 large plates. Garnish each decoratively with poblano chile strips, baby corn, jicama, cucumber, tomato wedges, and cilantro.
Grill chicken just until cooked through, 12 to 15 minutes, turning once. Add scallions in last 3 or 4 minutes of grilling. Cut each breast into 1/2-inch-thick slices and fan out on top of salads. Garnish each with a scallion. Drizzle some vinaigrette over each salad. Serve immediately with warm tortillas. Pass additional vinaigrette separately.
Makes 6 servings.