Wash and chop the romaine into bite-sized pieces, then place in a large mixing bowl. Halve the cherry tomatoes lengthwise for easier eating, dice the green onions, roughly chop the cilantro, and slice the avocados just before assembly to prevent browning. Crush the tortilla chips into roughly 1/2-inch pieces—I like to do this in a bag with my hands to keep things tidy and avoid over-crushing them into dust.

In a small bowl, whisk together the greek yogurt, sour cream, chipotle, lime juice, olive oil, cumin, and smoked paprika until smooth and well combined. Season with salt and pepper to taste. I always use Fage greek yogurt because its thick consistency creates a creamy dressing without being too heavy—it clings beautifully to all the salad components.

To the bowl of chopped romaine, add the shredded chicken, black beans, corn, halved cherry tomatoes, sliced avocado, green onions, and cilantro. Pour the dressing from Step 2 over the ingredients and toss gently but thoroughly, making sure the dressing coats everything evenly without crushing the avocado.

Divide the dressed salad among serving bowls or plates. Top each portion with cotija cheese and crushed tortilla chips from Step 1 just before serving. The chips will stay crunchier if added right before eating rather than mixed in early.