1-First: prepare the dressing by whisking together the lime juice, honey, paprika, cumin, and salt. Add the oil and whisk until fully combined, or shake it in a sealed jar for ease.

2-Next, heat a skillet over medium heat and add the 2 tablespoons of oil; once hot, place the corn kernels in a single layer and cook without stirring for 4 to 6 minutes until they turn deep golden brown.

3-Season the corn with the 1/2 teaspoon of salt and stir once, then add the black beans and stir until heated through. Transfer the corn and beans to a large bowl, pour about 1/4 cup of the dressing over them, and mix to help cool. Add the diced red bell pepper, shredded cheddar cheese, finely chopped romaine lettuce, chopped green onions, cubed avocado, and chopped tomatoes to the bowl, then gently toss everything together.

4-Finally, add the tortilla strips or crushed tortilla chips just before serving to maintain their crispiness. This method keeps the salad fresh and full of texture, making it a hit for any occasion.