Salsa Chicken with Corn and Black Bean Salad

1/2 tsp chili powder1/2 tsp onion powder1/2 tsp paprika1/2 tsp garlic salt1 jar salsa, I use Newman's Own Pineapple Salsa 3 chicken breasts,skinless bonelessCheddar Jack cheese, shredded  Sour Cream, optionalBlue Corn Chips,optionalLime juice  Mix first four ingredients together more or less to taste Pat dry chicken and season generously with the above mixture, place chicken in baking dish and spoon salsa over chicken enough to cover each piece Cook uncovered for 25-35 minutes then cover each piece with cheese turn oven to broil and cook an additional 2-4 minutes to melt cheese. Serve with sour cream and crumbled chips and a squeeze of lime.  1 can black beans,drained and rinsed1 can corn, drained1/4 red onion, finely chopped **1/4 c apple cider vinegar, its what I had you can use red wine vinegar also 1 tbsp sugar, more to taste 1/2 tsp garlic salt1 tsp chili powder, more to taste1/2 tsp pepper1 tbsp hot sauce, more to taste lime juice Mix all ingredients together, adding more sugar, salt, chili powder and hot sauce to taste. Cover and refrigerate for at least 1 hour up to overnight. Finish off with a squeeze of lime juice.