Slice chicken breasts in half horizontally and season with chili powder and cumin. Cook in skillet with olive oil over medium heat for 5-6 minutes each side until cooked through.

In a bowl, combine mayonnaise, lime juice, and chili powder. Whisk until smooth and adjust consistency with water as needed. Set aside.

In a large bowl, combine chopped romaine, drained corn, diced tomatoes, and chopped cilantro. Drizzle with dressing and toss well.

Layer sliced chicken on top and sprinkle with tortilla strips. Add additional lime juice and black pepper before serving.