Stuffed Red Bell Pepper Rellenos

Peppers:

6 large red bell peppers

1 cup fresh corn kernels (cut from 1 large ear)

4 large green onions, chopped

8 corn tortilla chips, crushed 

1 chicken breast, diced into 1/4-inch pieces to yield 1 cup of meat

1/4 cup chopped fresh basil

1 1/2 teaspoons fresh lime juice

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 1/2 cups shredded whole-milk mozzarella cheese

1 cup low-sodium chicken broth

Sauce:

Two 9- to 10-ounce ripe avocados, halved, seeded

1/4 cup extra-virgin olive oil

2 tablespoons fresh lime juice

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper