Make the Dressing:

• Wash and dry the cilantro very well, as you do not want excess water in your dressing. Trim the ends of the stems, keeping most of the stem intact, and roughly chop the cilantro.
• In a high-speed blender, combine the Greek yogurt, cilantro, minced garlic, lime juice, and agave. Blend until completely incorporated and scrape down the sides.
• With the blender running on low, slowly pour in the avocado oil until the dressing is smooth and fully combined.
• Season to taste with salt and pepper. Refrigerate the dressing to thicken and let flavors marry, about 30 minutes.

Grill the Corn and Chicken:

• Using a grill pan over medium-high heat or an outdoor grill, grill the corn until charred evenly on all sides and tender, about 10 minutes. Slice off the corn and season with salt and pepper.
• Combine the chili powder, garlic powder, cumin, paprika, salt, and pepper in a bowl. Evenly coat the chicken on all sides with the spice mixture. Grill the chicken, only turning once, for about 7-8 minutes per side (depending on size) until cooked through. Let the chicken rest for 10 minutes before slicing.

Assemble the Salad:

• Layer the lettuce with the corn, peppers, tomatoes, black beans, and avocado. Dress with the creamy cilantro dressing and top with sliced chicken, cotija cheese, and crumbled blue corn tortilla chips. Enjoy!