Wash and dry produce.

Halve, peel, and thinly slice half the onion; dice remaining onion into ½-inch pieces until you have ¼ cup (½ cup for 4 servings). Quarter lime. Drain and thoroughly dry corn with paper towels. Trim and discard root end from lettuce; chop leaves into bite-size pieces. Dice tomato into ½-inch pieces. Lightly crush tortilla chips in their bag. 

In a small microwave-safe bowl, combine sliced onion, juice from half the lime, a pinch of salt, pepper, and a splash of water. Cover with plastic wrap and microwave for 1 minute.

Carefully remove plastic wrap and stir. Set aside to pickle until ready to serve.

Heat a drizzle of oil in a large pan over medium heat. Add corn and a pinch of sugar (big pinch for 4 servings). Cook, stirring occasionally, until charred, 4-6 minutes. TIP: If corn begins to pop, cover pan.

Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan.

Pat chicken* dry with paper towels; season all over with Southwest Spice Blend, salt, and pepper.

Heat a large drizzle of oil in pan used for corn over medium-high heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side.

Turn off heat; transfer to a cutting board. Once cool enough to handle, slice crosswise.

In a large bowl, toss lettuce, diced onion, and half the tomato with dressing. Season with salt and pepper.