In a bowl, shaker or an old jar combine all the dressing ingredients and whisk (or shake) well, place in fridge until you are ready to make the salad.
Heat the oven to 350, place the tortilla on a cookie tray and drizzle the oil on, then the spices and using a kitchen brush rub all over the tortilla, both sides. Fold in half to make a crease and then rip along that crease. Tear the tortilla into uneven rustic looking pieces and place on cookie sheet. Sprinkle over the grated Parmesan cheese and bake for 15-20 minutes spinning the cookie sheet 1/2 way through so they all cook evenly. Remove from oven when they are light brown and crisp and move to a plate to cool.
Chop the Romaine Hearts and drop into a bowl, top with the corn then the salad dressing and mix well, don't worry if it seems to thick, it will cover everything. Once all covered move to a large platter or individual plates. With a teaspoon or melon baller scoop out the avocado into small bite sized balls and drop onto the top of your salad as you work. Then top with the chips, add some fresh cracked pepper to the top of the salad and serve.
Fat: 14 - All from the olive oil and the avocado, these are good fats.