In a blender, combine mayonnaise, sour cream (or Greek yogurt), buttermilk, lime juice, minced garlic, cumin, chili powder, and salt. Blend until smooth and creamy, about 30 seconds. Transfer to a bowl, cover, and chill in the refrigerator for at least 30 minutes to enhance the flavors.

While the dressing chills, wash and chop the romaine lettuce into bite-sized pieces. Rinse and drain the black beans and corn, then place them in a large mixing bowl. Dice the red and orange bell peppers, chop the red onion, halve the cherry tomatoes, and cube the avocado.

In the same mixing bowl with your salad ingredients, gently add the chopped lettuce, black beans, corn, bell peppers, onion, tomatoes, and avocado. Sprinkle in the crumbled Cotija cheese (or feta) and fresh cilantro leaves. Fold the ingredients together gently until evenly distributed.

With a gentle touch, mix the salad ingredients together to maintain the integrity of the avocado while ensuring all components are combined.

Once the salad is assembled, pour half of the chilled dressing over the top. Lightly toss to coat all ingredients with the creamy dressing.

Serve immediately in a beautiful bowl, showcasing the colorful layers!

Before serving, add crispy tortilla strips and sliced pickled jalapeños on top. Optional: add sliced grilled chicken, steak, or shrimp for an extra protein boost.