Use a meat mallet to pound the chicken to 1/4" thickness for faster cooking. You can cut each breast into 2-3 pieces to make cooking even quicker. Sprinkle both sides generously with season salt.
Melt tallow/ghee over medium high heat in a skillet. Brown chicken on both sides and cooked through - should take 3-5 minutes per side. Transfer chicken to plate and leave the drippings in the pan.
In the same pan chicken was cooked in, heat the 3 ears of corn on medium heat, turning occasionally for even heating - add additional butter or ghee to the pan if needed. Once corn is lightly browned on all sides, transfer to plate and season with sea salt.
While the chicken and corn are cooking, begin chopping lettuce and kale and placing in large salad bowl.
Add remaining toppings (bell pepper through blue cheese) to salad.
Once corn has cooled a bit, remove kernals by standing each ear upright and slicing downward along all sides. Discard the cobb and add the kernals to the salad.
Slice the chicken and place on top of salad, then drizzle with blue cheese dressing and serve!