Chicken and Street Corn Salad

1. Add chicken, oil, lime juice, and all seasonings to a bag. Mix well and marinate at least 30 minutes. Grill on medium high until cooked through. Slice against the grain.
2. For the corn, either grill whole ears brushed with oil, smoked paprika, Tajin, and salt until blackened, then cut off the kernels, or char frozen corn in a very hot cast iron pan with a little oil. Let it sit without stirring to get color.
3. Make the dressing by whisking Greek yogurt, light mayo, parmesan, Worcestershire, garlic, Dijon, anchovy paste or soy, lime juice, lime zest, chili powder, salt, and pepper. Add water until it reaches a pourable consistency.
4. Assemble the salad with romaine, tomatoes, cotija, and charred corn. Top with sliced chicken. Drizzle with dressing. Finish with tortilla strips and a lime wedge.