Mix marinade, orange juice and cilantro in medium bowl. Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade mixture; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Reserve remaining marinade mixture.

Meanwhile, for the Roasted Corn Salsa, heat oil in large nonstick skillet on medium-high heat. Add corn; cook 5 minutes or until lightly browned. Spoon into medium bowl. Cool slightly. Add tomato, bell pepper, red onion and 1/4 cup of the reserved marinade mixture; toss lightly. Set aside. Remove chicken from marinade. Discard any remaining marinade.

Grill over medium-high heat 6 to 8 minutes per side or until chicken is cooked through, brushing with remaining marinade mixture halfway through cooking time. Serve chicken with Roasted Corn Salsa.