Chicken Paillards with Tomato, Basil, and Roasted-Corn Relish
['3 tablespoons extra-virgin olive oil, divided', '1 1/2 cups fresh corn kernels', '12 ounces cherry tomatoes, halved', '1/4 cup chopped green onions', '3 tablespoons finely sliced fresh basil', '4 large skinless boneless chicken breast halves, tenderloins removed', 'All purpose flour', '1 1/2 tablespoons unsalted butter', '1 1/2 tablespoons extra-virgin olive oil']
Preheat oven to 375°F. Brush rimmed baking sheet with 1 teaspoon oil. Toss corn and 2 teaspoons oil on prepared sheet. Roast until corn begins to brown, stirring occasionally, about 18 minutes. Transfer to bowl. Mix in tomatoes, green onions, basil, and 2 tablespoons oil; season with salt and pepper.
Using mallet or heavy-bottomed saucepan, pound chicken between sheets of plastic wrap to about 1/2-inch thickness. Pat chicken dry. Sprinkle with salt and pepper, then dust with flour to coat. Melt butter with oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 5 minutes per side. Transfer to plates; top with relish and serve.
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