Preheat oven to 450 degrees F. In a 15x10-inch baking pan combine corn, edamame, sweet pepper, onion, and garlic. Drizzle with oil and sprinkle with paprika and 1/4 tsp. of the salt; toss to coat. Spread mixture in half of the pan. Coat other half of pan with cooking spray.
In a medium bowl lightly mix ground chicken, chili powder, and remaining 1/2 tsp. salt. Using damp hands, form mixture into four 1/2-inch-thick patties. Place tortilla chips on a small plate. Dip chicken patties into chips, turning to coat. Place in coated side of pan.
Roast 20 minutes or until patties are no longer pink (165 degrees F), turning patties and stirring vegetables once. Top burgers with avocado and pico de gallo. Serve with vegetables.