In a blender, combine buttermilk, mayonnaise, scallions, cilantro, jalapeño, onion powder, garlic powder, sea salt, black pepper and cotija cheese. Add the zest of 1 lime and the juice of 2 limes. Blend until smooth. Set in the fridge to chill.
Over medium heat, toast the pepitas, sprinkle lightly with sea salt, and them set aside. In a bowl, combine the rotisserie chicken with the buffalo sauce then set aside as well.
On a large platter, evenly distribute the washed, chopped and dried lettuce. Add the corn over the lettuce, then the radishes over the corn. Next, place slices of avocado on the salad, then add scoops of the buffalo chicken.
Top with chopped cilantro, toasted pepitas, crushed tortilla chips, and crumbled cotija or queso fresco. Generously drizzle the jalapeño lime ranch dressing over the entire salad and enjoy!
The dressing will keep well for up to 4 days in the fridge!
