Add all of the ingredients to a small saucepan and bring to a boil.

Once the sauce has come to a boil cover it with a lid and lower the heat to low, letting it simmer for 10 minutes.

Pour the sauce into a blender and blend until smooth.

Preheat grill to medium high heat.

Shuck and clean the corn then place it directly on the heated grill.

Grill the corn for a total of 10 minutes turning it occasionally so that all sides get some brown char on them.

At the same time the corn is being grilled place a whole red bell pepper on the grill and let it roast, turning it occasionally until the skin is blackened and the pepper is soft, about 10-15 minutes.

Remove the corn and pepper from the grill, but leave the grill on so you can grill the chicken.

Seal the pepper in a plastic bag and let it steam for about 5 minutes to loosen the skin.

While the pepper is steaming, use a knife and cut the corn kernels off of the cob and place them in a bowl.

Remove the pepper from the sealed bag and peel off the skin, if some of the skin stays stuck on that's ok.

Dice the pepper removing the seeds and core and place it in the bowl with the corn kernels.

Dice the jalapeno, removing the seeds and rib, then place it in the bowl with the corn and pepper.

Add in the remaining salsa ingredients then toss everything together.

Sprinkle the chicken breasts with salt and pepper on both sides.

Oil the grates of the hot grill then place the chicken breasts on them.

Grill the chicken breasts for 3-5 minutes per side depending on their thickness.

If you want to glaze the chicken with some of the blueberry barbecue sauce, brush it on both sides during the last 1-2 minute of cooking.

Remove the chicken from the grill and let it rest 5 minutes.

Serve the chicken with the roasted corn salsa and more blueberry barbecue sauce.