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