In a small bowl, combine the Greek yogurt, buttermilk, onion powder, garlic powder, chives, and Dijon. Whisk until smooth.

Add salt and pepper, to taste. If the dressing is too thick, add more buttermilk 1-2 Tablespoons at a time until you reach your desired consistency. Refrigerate until you're ready to use the dressing.

Start by boiling the eggs. Fill a large saucepan with water (enough to cover the eggs by 1 inch). Bring the water to a gentle boil. Lower the eggs into the simmering water and cook for 8 minutes. Meanwhile, fill a large bowl with ice water. Once the eggs are done, take them out of the boiling water and immediately lower them into the ice water. After 15 minutes, you can either refrigerate the eggs or peel them and slice them in half.

Bake the bacon. While the eggs are cooking, preheat the oven to 400°F. Line a sheet pan with parchment paper and then place the bacon strips side-by-side on the sheet pan. Bake for 15-20 minutes until the bacon is crisp. Using tongs, transfer the bacon to a plate lined with paper towels.

Grill the chicken and corn.*** Preheat the grill to 400°F (medium-high). While the grill heats, season the chicken with salt and pepper. Then, place the chicken and corn on the grill. Cook the chicken for about 6-8 minutes per side, or until it reaches 165°F. Cook the corn for about 10 minutes total, until the kernels are lightly charred. Slice the chicken and toss it with the buffalo sauce. Cut the charred kernels off of the corn cobs.

Assemble the salad.**** To finish the salad, spread the romaine leaves on a large tray. Layer the cherry tomatoes, hard boiled eggs, blue cheese, bacon, avocado, grilled corn, and buffalo chicken in rows over the lettuce. Garnish with fresh chives.

Drizzle half of the dressing over the salad. Toss and add more dressing, salt, and pepper, to taste. Enjoy!