Preheat the oven to 350° F
Line a baking sheet with parchment paper and lightly coat with oil.
In a small bowl, combine 1 tablespoon oil, paprika, salt, cumin, thyme, black pepper, and cayenne.
Rub the seasoning all over the chicken.
Place the chicken on the baking sheet and bake until cooked through but still juicy (~ 15 to 20 minutes)
Transfer the chicken to a plate and when cool enough to handle, cut into small bite-size pieces
Arrange the corn on a separate baking sheet that's been lightly coated with oil
Change the temp on your oven to low broil
Broil the corn until just slightly charred (~ 5 to 6 minutes). Keep a close eye on them, so they don't burn
Remove from the oven and let cool
In a small bowl, add the mayo, buttermilk, mustard, honey, oregano, garlic powder, onion powder, paprika, cayenne, salt, and black pepper.
Whisk to combine
Refrigerate until ready to use
Arrange the lettuce on a serving platter or in a big salad bowl.
Top with the tomatoes, avocado, bacon, roasted corn, eggs, and chicken.
Drizzle the dressing to taste over the salad
Any leftover dressing keeps in the fridge for a week or so.