While the oven is preheating, place a large skillet over medium high heat and add the pumpkin seeds.

Place the orange juice, Sriracha sauce, sour cream, and salt in a large mixing bowl and whisk until smooth.

Toast the pumpkin seeds for about 10 minutes. Shake the pan frequently to keep them from burning. As the seeds toast, they will puff slightly. Remove to a large mixing bowl.

Place 1 teaspoon of the olive oil in the pan and add the onions. Cook for about 8 to 10 minutes, tossing frequently. The onions should be slightly translucent. Add the onions to the mixing bowl.

Add 1 teaspoon of the olive oil to the pan and then the corn. Cook for about 8 to 10 minutes, tossing frequently. Add the corn to the mixing bowl. Toss well.

Place the chicken thighs in the pan and sear on one side for about a minute. Turn the chicken thighs over and place the pan in the oven and roast for 20 minutes.

Remove the chicken thighs from the oven and place them on a cutting board. Let cool for about 10 minutes, then cut into 1/2 inch chunks. Add the chicken to the mixing bowl and place the bowl in the refrigerator to chill.

After the salad is chilled, add the celery, yellow pepper, red pepper, cilantro, and white beans. Toss well and serve.