Mexican Street Corn-Chicken Salad

Dressing:

• 1 cup mayonnaise

• ¼ cup crumbled cotija cheese

• ¼ bunch cilantro, finely chopped

• 1 clove garlic, minced

• ½ medium lime, juiced

• 1 teaspoon chili powder

• ½ teaspoon hot pepper sauce (such as Tapatio®)

• ¼ teaspoon ground cumin

• salt and ground black pepper to taste

Salad:

• 2 cups shredded cooked chicken

• 1 (15.25 ounce) can whole kernel corn, drained

• 1 (6 ounce) can sliced black olives

• 1 medium head butter lettuce, torn

Garnish:

• 1 medium avocado, sliced

• 2 tablespoons crumbled cotija cheese, or to taste

• 4 sprigs cilantro