Preheat your oven to 400. Lay out bacon on a cookie sheet lined with tin foil and bake it for 17 minutes. This is my favorite way to cook bacon and it is the easiest if you're serving a crowd or need to be doing other things like chopping.
Cut the corn off your cobs and sauté it with 1 tbsp of olive oil over medium heat for about 5 minutes. When it is done remove it from the heat and let it cool.
While the bacon and corn cooks, chop your arugula and lettuce. Run a large knife over the leafs a couple time in parallel directions. Add it to a large bowl.
Wash your tomatoes and cut them in quarters. Add them to the bowl.
Cut your green onions and add them to the bowl.
Once your bacon is done, remove it from the oven and let it cool. Crumble it once it is cool.
While the bacon is cooling, reduce the heat in your oven to 350. Add some olive oil, salt and pepper to both sides of your chicken tenders. Cook them for about 7-10 minutes in your oven. Make sure they are done when you pull them out.
Once cooled, cube your chicken and add it to your bowl.
Add your corn and half of your bacon to the bowl too.
Cut your avocado and cube it. Add it to the bowl.
Drizzle your lime juice over the top of the salad. Add the salt and pepper. Toss thoroughly to mix the salad and make sure the lime juice and salt and pepper are easily mixed.
Add your cheese to the top of the salad and the second half of the bacon.
Additional salt and pepper as desired.