1 bunch green kale, leaves removed from stems and chopped

2 ears corn, shucked and silk removed

1/2 cup cotija cheese, crumbled

1/4 cup red onion, chopped

1–2 avocados, sliced or diced

Crushed tortilla chips, for garnish

1/2–1 lime, juiced (for massaging the kale)

Olive oil (for massaging the kale)

1/2 cup plain Greek yogurt

1/4 cup fresh lime juice

1/4 cup cilantro, chopped (leaves and stems)

2 garlic cloves

1/4 tsp salt

1/4 tsp chipotle powder

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Prepare the dressing: Combine Greek yogurt, lime juice, cilantro, garlic, salt, and chipotle powder in a food processor. Blend until smooth. Refrigerate until ready to use.
Cook the corn: For grilling, preheat grill to medium-high and grill corn for 10–12 minutes, turning occasionally until lightly charred. For boiling, bring water to a boil, add corn, cover, and cook for 1–2 minutes. Cool, then cut kernels from cobs.
Massage the kale: Place chopped kale in a large bowl. Drizzle with olive oil and lime juice. Massage with your hands for about 5 minutes until softened and reduced in size.
Assemble the salad: Add corn kernels, cotija cheese, red onion, and avocado to the kale. Toss with desired amount of dressing.
Serve: Top with crushed tortilla chips and serve immediately.

For extra tang, substitute feta cheese for cotija.
Swap Greek yogurt with sour cream for a richer dressing.
Add grilled chicken, shrimp, or black beans for extra protein.
For more heat, mix in diced jalapeños.
To make ahead, store kale mixture and dressing separately; add avocado, chips, and dressing before serving.