Place a large frying pan over medium heat. Add in olive oil and once heated, toss in your sliced chicken breasts, cumin, chilli powder, garlic powder and kosher salt. Give it a mix and saute for 8-10 minutes or until fully cooked. There should be some good colour.
Char your corn either on a gas burner or on a barbecue. Once nice and charred, use a sharp knife to shave the kernels off the cob. Allow to cool and set aside.
Into a large salad bowl, add chopped romaine, pickled red onion, charred corn, chopped chicken, crumbled feta, crushed tortilla chips, cilantro and lime zest. Pour over your dressing and mix well.
Into the bowl of a blender, add garlic, jalapeno (with seeds), green onion, lime juice, cilantro (with stems), garlic powder, onion powder, buttermilk, mayo. Blitz on high until creamy. Season with 1 tsp of kosher salt.
