Add all of the dressing ingredients to a high speed blender like the Vitamix and blend until completely smooth. If possible, do this at least a few hours ahead of time or overnight, so the dressing can chill in the fridge and thicken up.
Steam your ears of corn and whole brick of tempeh in a steamer basket on the stovetop for 15 minutes or until corn is fully cooked. If you have an Instant Pot, place the trivet in the pot and add 1 cup of water. Add in the shucked corn ears and brick of tempeh. Cook on high pressure for 2 minutes. Make sure your Instant Pot valve is set to SEAL. Immediately release pressure once done.
While your corn and tempeh steams, prepare the corn tortilla strips. Cut the corn tortillas in half and then into thin strips. Place them on cookie sheet, drizzle with oil, and bake at 350 degrees Fahrenheit on bottom rack of oven for 10 minutes or until crispy. Finish with a sprinkle of salt.
Once tempeh has finished steaming, cut tempeh into thin strips and grill it in a grill pan or regular skillet to give it color, about 10 minutes. Finish with a sprinkle of salt and pepper.
Chop the romaine, cherry tomatoes, and cut the corn off of the cob.
To a large serving bowl, add the chopped romaine lettuce, black beans, corn, cherry tomatoes, grilled tempeh strips, and tortilla strips. Drizzle with the dressing and toss to coat.
Serve immediately.
If preparing this salad for meal prep, store the ingredients separately and add the dressing right before eating. The dressing will last about 5 days if stored in air-tight container in refrigerator.
Notes
The spiciness of a can of chipotle peppers in adobo sauce can vary greatly. Add in slowly to taste to be sure it is not too spicy!
If you are oil-free you can bake the tortilla strips without oil. They will crisp up just fine!
You can also use store-bought tortilla strips if you prefer.