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.

Divide salad between shallow bowls and top salad with corn, as many crushed tortilla chips as you like, sliced chicken, pickled onion, remaining tomato, and cheese.

Divide salad between shallow bowls. Top with chicken, corn, pickled onion (draining first), remaining tomato, Monterey Jack, and as many crushed tortilla chips as you like. Serve with remaining lime wedges on the side.