In a very large skillet, combine corn and sweet soybeans; add water. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 6 minutes or until edamame is just tender. Add lime peel and lime juice to skillet. Stir until combined. Place chicken pieces atop corn mixture. Pour salsa over all. Cook, covered, over medium heat for 10 minutes or until heated through. If desired, serve with lime wedges. Makes 4 to 6 servings.