Preheat oven to 350.
Pull out the pin bones and slice the skin off (save). Lightly spray some cooking spray on a sheet of aluminum foil; cut salmon so that you can make an approx 6 inch roll; place in aluminum sheet and "jelly roll" the salmon. Place in fridge to firm up for about 30 minutes. Once firm, slice off the ends (save the bits of salmon) and slice in half to make two medallions of salmon. Heat olive oil in skillet to med-high. Sear medallion ends for 1 minute each side (keep skillet on range, used for extra bits of salmon and polenta). Place in glass dish and into oven. Remove remove the aluminum foil from around salmon after 10 minutes and cook for another 5 - 15 minutes, depending on how well done you want the salmon.
While the salmon is in the oven, place the extra bits of salmon in the skillet and cook until done. In a sauce pan, mix the extra bits of salmon, corn, tomatoes & green chilis, and the Cashew Carrot Ginger Soup. Bring to a boil and reduce until thick; add the ground Chipotle to taste (Chili powder or black pepper would work here as well).
When fish has about 11 minutes to go, heat the skillet back up. Slice polenta about 1/4 inch thick (I did four slices that came in at 150g). Cook 4 minutes on each side.