Coat both sides of the chicken breasts well with the taco seasoning, then heat the vegetable oil and butter in a large skillet over medium-high heat. When the chicken hits the pan, it should sizzle right away and start picking up color around the edges.

Cook the chicken for about 4 minutes per side until the outside is deep golden brown and the center is cooked through, then transfer it to a board and let it rest for 5 minutes. The surface should look richly browned, and the short rest helps the juices stay in the meat instead of running out when you cut it.

While the chicken cooks, add the ranch dressing, salsa, and cilantro to a bowl and stir until fully combined. The dressing should look smooth and evenly colored, with the herbs distributed throughout instead of sitting in streaks.

Roll the shucked corn in the hot skillet used for the chicken so it gets coated in the seasoned oil and butter, then grill it on a grill pan or cook it in a separate skillet until it stays crisp but develops color on the outside. The kernels should look brighter in spots with light charring, which is a good sign the corn has picked up extra flavor.

Slice the kernels off the cobs with a sharp knife and set them aside, then cut the rested chicken into cubes. The corn should be tender-crisp, and the chicken should slice cleanly without flooding the board with juices.

Arrange the shredded lettuce on a platter, then layer on the diced chicken, tomatoes, cheese, corn, avocados, spring onions, coriander, and crushed tortilla chips. You want a mix of cool, crisp, creamy, and crunchy elements spread evenly so every bowl gets a bit of everything.

Drizzle the dressing over the top, keeping some on the side if you like, and serve in individual bowls. Dress just enough to coat the salad lightly so the greens stay lively instead of weighed down.