In a mixing bowl or resealable bag, combine olive oil, lime juice, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper. Add the chicken, ensuring it’s well coated in the marinade. Let it marinate in the refrigerator for at least 30 minutes.

In a blender, combine mayonnaise, buttermilk, chipotle peppers in adobo sauce, lime juice, fresh cilantro, garlic powder, onion powder, dried dill, salt, and pepper. Blend until smooth and creamy. Refrigerate to allow the flavors to meld.

Preheat your grill to medium-high heat (about 400°F). Remove the marinated chicken from the refrigerator, and place it on the grill. Cook for 5-7 minutes on each side until the chicken reaches an internal temperature of 165°F and has grill marks. Let it rest before slicing into bite-sized pieces.

Wash and dry the mixed greens. Rinse the black beans and corn. Halve the cherry tomatoes, slice the bell peppers, and dice the avocado.

In a large serving bowl, start with a bed of mixed greens. Layer the sliced grilled chicken on top, followed by the black beans, corn, cherry tomatoes, sliced bell peppers, and diced avocado. Drizzle the chilled dressing generously over the salad.