Heat a large skillet over medium-high heat; add olive oil.
Season chicken breasts with salt and pepperthen add to skillet. Make sure both sides of chicken are no longer pink, about 10 to 15 minutes. When chicken is cooked, remove to a large clean platter.
While chicken is cooking, combine chopped onion, jalapenos, garlic, and celery in small bowl and set aside.
Combine chopped tomatoes with corn kernels, lime juice, and chili powder in large bowl. Toss slightly.
Add the onion and garlic mixture to the hot skillet; sauté until onion is tender or about 4-5 minutes.
Pour tomato and corn mixture into the skillet; place chicken on top.
Reduce heat, cover, and simmer for about 10 minutes.
Can be garnished with large black olives slices like in the picture.
Best served with rice (I used long grain & wild rice)
Also, my husband ate his on a tortilla so it made for a great lunch the next day as well.