Preheat oven to 450°; ensure avocado is ripe (soft to the touch); if avocado is too firm, ripen faster by placing in a paper bag, 1-2 days; slice avocado

Microwave 2 potatoes in their wrappers on high, 6-8 min, flipping over halfway through cook time (caution, that's a hot potato!); carefully cut slit in center; set aside

Heat 1 tbsp oil in a skillet over med-high; drain chicken, break into bite-size pieces, add to pan + sauté 3-4 min until hot

Stuff potatoes with chicken + drained corn salad, then top each with 1-2 slices cheese; place on baking sheet + bake 7-9 min until cheese melts; top each stuffed potato with avocado