Boil gnocchi separately for 2-3 minutes until they float, then drain and toss with olive oil before adding to the sheet pan to prevent them from becoming mushy or absorbing excess moisture.

Flatten chicken breasts to ¾-inch thickness using a meat mallet so they cook uniformly with the other ingredients and reach 165°F internal temperature at the same time.

Place chicken in the center, corn and gnocchi on the sides, and add delicate cherry tomatoes in the final 5 minutes to ensure each ingredient reaches optimal doneness without overcooking.

Squeeze fresh lime juice and scatter cilantro immediately after removing from the oven to brighten flavors and add vibrant contrast to the warm, savory components.

Add cotija cheese in two stages—half mixed into the pan for melting richness, and the remainder sprinkled on top after cooking to preserve its crumbly texture and tangy flavor.