Start by making the dressing. Add the olive oil, lime juice, mayonnaise, garlic, a pinch of salt and a little black pepper to a small bowl. Whisk until smooth and creamy. Stir in the cilantro, taste and adjust the seasoning if needed. Set aside to allow the flavor to develop.
Add the flour, chili powder, cumin, paprika, 1 teaspoon of salt and few grinds of black pepper to a large zip-top plastic bag and shake to combine.
Trim any white tendons from the chicken tenderloins and discard. Add the chicken to the bag with the seasoned flour and shake to coat.
Heat 2 tablespoons of the olive oil in a large frying pan over medium heat. Using tongs, shake the excess flour from each chicken tenderloin and transfer them to the pan.
Cook the chicken until lightly browned and no longer pink in the middle, 2-1/2 to 3 minutes per side. Transfer to a cutting board and set aside to cool.
Wipe out the pan, add the remaining tablespoon of oil and return it to the stove over medium heat. Add the garlic and sauté just until fragrant, about 30 seconds.
Add the tortilla chips and continue cooking, stirring constantly, until the garlic is barely golden and the chips are lightly toasted. Watch carefully to be sure the garlic doesn't brown. Remove from the heat and set aside.
Divide the romaine lettuce between 4 serving plates and scatter 1/4 cup of corn over each portion.
Slice the chicken tenderloins into 1/2 inch pieces and divide them between the salads. Top each with a portion of the garlic-tortilla chip mixture and crumbled queso fresco.
Spoon some dressing over each salad and serve.
Tips for Making This Recipe
About the tortilla chips: If you don't have a kitchen scale handy, fill a regular-sized sandwich bag with unbroken tortilla chips - that should be about 2 ounces.