Preheat oven to 350 degrees.
In a large mixing bowl combine the tortilla strips, 1 tablespoon vegetable oil and 1 tablespoon taco seasoning. Toss to coat. Spread the strips in a single layer on a parchment lined baking sheet. Bake for 5-10 minutes until crips and lightly browned. Set aside to cool.
Preheat gas grill on high. Clean the grill grates then using long tongs, grease the grate with a paper towel soaked with vegetable oil.
Drizzle the chicken breasts with 1 tablespoon oil, then sprinkle with 1 tablespoon of the taco seasoning. Grill until the juices run clear and the chicken is done through. Slice and set aside.
Lightly oil the fresh corn and grill until lightly charred. Cut the kernels from the cob and set aside.
To assemble the salad, layer the lettuce, onion, black beans, corn, sliced chicken, sliced avocado, black beans, tomatoes, and cheese. Add salt and fresh ground black pepper and a squeeze of lime on the avocado. Drizzle with the cilantro-lime vinaigrette and toss with the homemade tortilla strips. Serve garnished with cilantro leaves and fresh lime wedges if desires.