First, gather your dressing ingredients: Greek yogurt, lime juice, cilantro, garlic, salt, and chipotle powder. Blend these together in a food processor until smooth and creamy, usually about 30 seconds.

If grilling the corn, preheat your grill to medium-high heat. Cook the corn cobs for 10-12 minutes, turning occasionally. For boiling, bring a pot of water to boil, add the corn, cover, and boil for 1-2 minutes.

Chop the kale into bite-sized pieces and place in a large bowl. Drizzle with olive oil and lime juice; massage the kale for about 5 minutes.

In a large mixing bowl, combine the massaged kale, cooled corn, crumbled cotija cheese, red onion, and diced avocado. Toss gently to combine.

Transfer the salad to a serving dish and sprinkle with crushed tortilla chips for an extra crunch. Serve immediately.