Cut chicken into pieces, marinate with 1 Tablespoon lime juice, chile powder, salt, pepper and garlic. Let sit at least 20 minutes.

Toast pumpkin seeds, in a heavy skillet over low heat, 3 minutes or until fragrant. In a blender add the nuts, chiles, tomato, garlic, jalapeno, chix broth, pinch of salt and cilantro. Process until smooth

In a large heavy skillet over med-high heat, add olive oil. Once hot add bell pepper and cook 4 minutes. Add chicken pieces and saute for 4 minutes, reserving marinade. Once chicken is cooked add remaining marinade and cook till almost gone. Pour in sauce and simmer 10 minutes.

Stir in corn and lime juice, simmer for a few minutes, taste for seasoning and serve.