In a plastic bag, combine chicken and 1 c. BBQ sauce.
Seal tightly and refrigerate for at least an hour.
Remove chicken from bag, discard marinade, and grill chicken on BBQ grill until cooked through.
Use remaining BBQ sauce to slather over chicken while grilling.
When internal temperature of chicken reaches 165, remove from grill and set aside.
In a large serving bowl, toss romaine with corn, black beans, and green onions.
After chicken has had a chance to rest for a few minutes, slice and put on the salad.
Top with shredded cheese and tortilla chips.
Serve with Creamy BBQ Dressing (See below).
For the dressing, combine all the ingredients together and whisk vigorously to combine.
You could also run this through a blender to make it even more smooth.
Refrigerate until ready to serve.