Pre-heat the grill to medium heat (350F).
Start by grilling your pizza toppings. Season the chicken breast with salt and the chili powder and grill, about 4 minutes per side, until cooked through. Remove to a side plate and when cool to the touch, slice the chicken into bite-sized pieces.
Brush the ear of corn with olive oil and grill for a few minutes, turning regularly, until several kernels have nicely browned. Remove to a side plate and when cool to the touch, slice the kernels off the cob.
Place the griddle insert in one side of the STOK grill and the pizza stone in the other side. While the pizza stone is heating up, sauté the pepper and onion rings on the griddle in a little olive oil until soft.
Stretch one pizza dough ball into a circle and place it on a floured pizza peel. Spread a spoonful or two of pizza sauce on the dough and top with the chicken, corn kernels, peppers, and onions. Scatter the cheeses over the top and transfer the pizza to the hot pizza stone. Season with salt and pepper and close the lid of the grill. While the first pizza is cooking, repeat the above with the second pizza dough ball.
Cook the pizza for 10 to 15 minutes, or until the bottom of the pizza is nicely browned and the cheese has melted and browned. Remove to a cutting board and top with a couple spoonfuls of salsa, some sliced avocado and the chopped cilantro.
