Romaine, Grilled Avocado, and Smoky Corn Salad with Chipotle-Caesar Dressing
['1/4 cup grated parmesan', '1/2 cup extra-virgin olive oil', '1/4 cup fresh lime juice', '1 teaspoon minced garlic', '1 tablespoon minced canned chipotle chiles in adobo', '3 tablespoons vegetable oil', '2 ears of corn, shucked', '2 firm-ripe 6-to 8-ounces avocados, halved and pitted but not peeled', '1 head romaine (1 pound)', 'tough outer leaves discarded and head quartered lengthwise', 'then cut crosswise into 1-inch strips']
Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
Put parmesan in a medium bowl and add olive oil in a slow stream, whisking. Whisk in lime juice, garlic, chipotles, and 1/4 teaspoon each of salt and pepper.
Rub vegetable oil on corn and cut sides of avocados, then season with 1/8 teaspoon each of salt and pepper. Grill avocados, cut sides down, and corn, covered only if using a gas grill, turning corn occasionally, until golden-brown, 3 to 4 minutes.
Peel avocados and thinly slice. Cut corn kernels from cobs.
Toss romaine with dressing and serve topped with avocado and corn.
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