To make the dressing: In a medium size pan, heat half the oil. Once hot, add the tomatoes and onions. Cook stirring occasionally for 5 minutes. Once cooked down a bit, add the garlic, and season with salt. Allow to cook 1 minute and add the chilies and cook an additional minute. Transfer all the contents of the pan to a blender and process until smooth. Add the remaining oil. Mix in the mayo, sour cream and juice from half a lime. Keep refrigerated until ready to serve. Add more sour cream or mayo if needed.

In a medium sized pan, heat 1 tsp olive oil over medium heat. Once hot, add the corn kernels to the pan and stir occasionally for a few minutes until they begin to cook. Season with half paprika and chipotle chili. Continue to cook until the corn begins to turn a deeper yellow colour and reduces in size. Roughly 4 minutes. Remove and set aside.

To the same pan, heat the remaining olive oil on medium-low heat. Fold the tortillas into a quarter and chop into thin strips. Add the tortillas to the pan, careful not to clump them together as they will stick together. toss to coat in the oil and cook stirring occasionally for a few minutes. Once the tortillas begin to crisp, season with remaining spices and continue to cook until nice and golden and crunchy, about 5 minutes.

To make the salad: In a large shallow bowl, combine chopped lettuce, corn, black beans, radishes, cheese and pico. Add 1-2 TBS of the dressing tossing to coat. Divide evenly into bowls, and finish each salad off with avocado, a drizzle of dressing and top with the crunchy tortillas.

Serve immediately.