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Prepare Cilantro Lime Dressing according to directions, cover and refrigerate. Dressing can be made 3 days in advance.
Preheat oven to 425 degrees F. Line a large baking sheet with foil.
Cut tortillas into ½-inch strips. Add tortilla strips to baking sheet and toss with vegetable oil. Season with freshly cracked salt.
Add pepitas to the other side of the pan. Toss with olive oil, chili powder and season with freshly cracked salt. Arrange in a single layer.
Bake at 425 degrees F for 7 minutes, check for doneness, then continue to cook an additional 5-7 minutes, until tortillas are light golden brown.
Grill corn: Lightly brush each ear of corn with olive oil, and sprinkle each side with salt and pepper. Grease and heat grill to high heat. Cook corn for 2-3 minutes on each side until lightly charred.
Cut the kernels off of the cob or use raw corn in the salad.
Add salad ingredients to a large bowl except for the avocados, tortilla strips and pepitas and toss to combine.
Toss salad with desired amount of dressing or drizzle dressing over individual servings.
Garnish salad with avocados, tortilla strips, pepitas and freshly cracked salt and pepper.