Preheat oven to 500 degrees F (260 degrees C).
Trim stems from Cremini Mushroom (8 ounce) by slicing flush against the bottom of the cap. Quarter and set aside caps and stems.
Remove husk and silk from Corn (1 ear) and discard. Slice corn kernels off cob, and set aside.
Cut Chayote Squash (1) into halves. Remove the seed and slice each half into quarter inch thick planks lengthwise. Next, stack planks and slice chayote into quarter inch julienned slices.
Remove Fresh Cilantro (0.25 ounce) leaves from stems and finely chop leaves. Discard stems.
Mince Fresh Chives (6 stalk) and set aside for garnish.
Pat Halibut Fillet (2) dry with paper towels and slice each fillet in half to create four even pieces. Place fish in a large, zip top plastic bag and set aside.
Juice Lime (1) into a small bowl and whisk in Chili Powder (1/4 teaspoon) and Salt (1/4 teaspoon) to make marinade. Add the marinade to bag and gently massage to coat the fish evenly.
To make chipotle aioli, rinse and dry the small bowl and then combine Mayonnaise (1 tablespoon) and Chipotle Chili Puree (2 tablespoon). Stir well and place in refrigerator.
Dice Bacon (2 piece) into half inch squares and set aside.
Heat a medium saute pan over high heat with Olive Oil (2 tablespoon). Add corn kernels and saute for four minutes.
Add bacon and cook for an additional three minutes or until bacon begins to crisp.
Gently fold mushrooms into pan and cook for 4 minutes.
Lower heat to medium, add Unsalted Butter (2 tablespoon), Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon) Stir until well combined. Remove from heat and cover to keep warm until plating.
Remove halibut fillet from marinade and place on foil lined sheet pan. Drizzle marinade over each piece of fish. Roast in the oven for six minutes or until the fish flakes when tested with a fork. Remove from oven.
Meanwhile, heat a small saute pan over medium heat with Olive Oil (1 tablespoon). Add chayote squash, Salt (1/2 teaspoon), Ground Black Pepper (1/4 teaspoon), and cook for 3 minutes.
When chayote is finished cooking, remove from heat and add to the mushroom and corn mixture.
Add fresh cilantro, stir, and hold for plating.
Scoop a portion of vegetable mixture into the center of two plates. Place halibut fillet over vegetables. Dollop chipotle aioli on the top of halibut and garnish with chives.