Trim ears of corn, leaving husks on. Microwave 2 minutes. Let cool enough to handle, then shuck, and cut partially cooked kernels from cobs. Reserve.

Chop jalapeno and onion. Cut chicken into bite sized pieces.

Heat oil in pan. Saute jalapeno and onion until soft, add chicken. Brown chicken lightly.

Add milk, and frozen roux cube. Stir while milk comes to a simmer, so the roux dissolves gradually into the sauce, and the chicken cooks, and the sauce eventually thickens.

Add corn, return to a simmer. Add cooked rice and heat through, stirring to distribute creamy sauce.