Lightly coat corn and poblano with cooking spray.
Grill, uncovered, until lightly charred and tender, 10 to 12 minutes, turning occasionally.
Remove the corn from the grill.
Let cool for 10 minutes.
Whisk lime juice, honey, ancho chile powder and 1/4 teaspoon salt in a small bowl.
Slowly whisk in avocado oil until blended.
Cut corn kernels from the cobs.
Peel the poblano and remove and discard the seeds; coarsely chop.
Toss the corn kernels, chopped poblano, tomato, cheese and cilantro together in a medium bowl.
Fold in avocado and season with the remaining 1/4 teaspoon salt.
Toss romaine and 3 tablespoons of the vinaigrette together in a large bowl; transfer to a platter.
Top with the corn and avocado mixture and drizzle with the remaining vinaigrette.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
