At 400° bake for 15-20 minutes or until chicken reaches an internal temperature of 165°F. Cut the chicken into strips.
Then, lather each ear of corn with butter and Everything but the Elote Seasoning. Grill for 15-20 minutes and remove from the cob.
While the chicken and corn are cooking, wash and dice the other ingredients: romaine lettuce, onion, jalapeño, and bell pepper.
Then, to make the Mexican Caesar Dressing grab a mason jar and combine the salsa, juice from one lime, and Caesar dressing. Cap the jar and shake until combined.
Add lettuce, chopped vegetables, and cotija cheese, then add the grilled corn and grilled chicken strips.
Toss with dressing and add tortilla chips last. Serve and enjoy!