Tex Mex Salad

0 Make the dressing by whisking together the lime juice, honey, paprika, ground cumin, and salt. Add ½ cup of oil and whisk well until evenly combined. (Alternatively, you can just combine all of these ingredients in a well-sealed jar and shake it well.)
1 Heat a large heavy-bottomed skillet over medium heat. Add 2 Tablespoons of oil. When the oil begins to shimmer, add the corn kernels in a single layer. Let the corn cook, without stirring, until deep golden brown on the bottom, 4 to 6 minutes. (If it starts to pop and jump out of the pan, it’s probably ready.) Season the corn with ½ teaspoon of salt and stir it once. Add the beans and stir until heated through. 
2 Transfer the corn and beans to a large mixing bowl. Pour about ¼ cup of the dressing over top and stir everything together. (This will help cool the corn and beans down.)
3 To the mixing bowl, add the bell pepper, cheddar cheese, romaine, green onions, avocado, and tomatoes. Gently toss everything together. 
4 Crumble the tortilla chips / strips over the top of the salad or fold them in right before serving. They’ll add some great crunch, but be sure not to let the salad sit for long after adding them or they won’t stay crispy.