Roasted Chicken With Salsa & Poblano-Corn Hash

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2 tablespoons olive oil + more as needed

2 russet potatoes, chopped in 1/4-inch dice

2 shallots, peeled and chopped in rough 1/4-inch dice

Kosher salt and pepper, to taste

1 1/2 pounds boneless skinless chicken breasts

1 ear corn

1 poblano or green bell pepper

1/2-1 cup mild or medium-hot fresh tomato salsa

Sour cream (optional)

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