Preheat the oven to 400F. Line a baking sheet with parchment paper. Coat a small baking dish with olive oil spray.

Add the corn cobs to the prepared baking dish then coat them with olive oil spray along with a sprinkle of salt and pepper then roast until corn corn is golden, about 12-17 minutes, then remove from the oven. Once corn is cool enough to handle, slice off the roasted corn kernels.

Lay the flatbread on the prepared baking sheet. Spread 3-4 tablespoons of ranch on the flatbread leaving a ½ inch border ranch-less as crust. Top ranch with shredded mozzarella then the shredded chicken, halved tomatoes, and roasted corn. Finally, sprinkle the crumbled feta over top then place flatbread in the oven to cook until the cheese is melted, about 10-15 minutes.

Once done, remove from the oven then top with an extra drizzle of ranch plus freshly minced basil then slices and enjoy!