1Heat coals or gas grill for direct heat. Mix garlic pepper and oil. Cut each ear of corn into 3 pieces. Thread chicken, corn and bell peppers alternately on each of six 10- to 12-inch metal skewers, leaving space between each piece. Brush kabobs with oil mixture.
2Cover and grill kabobs 4 to 5 inches from medium heat 15 to 20 minutes, turning 2 or 3 times, until chicken is no longer pink in center.
3Mix dressing and chili. Serve with kabobs.