Cut corn kernels off the cob using a knife. Roast corn kernels in a pan for few minutes until corn just begins to char.
Remove from stove and keep aside. Roasting corn is not required but I prefer lightly toasting the corn kernels to remove the rawness of the kernels.
Toss lettuce with some peanut lemon dressing.
Arrange the lettuce in couple of plates. Top it with sliced chicken, corn, onion, avocado, peanuts and beans (if using) evenly in both the plates. If required, drizzle some dressing on onion, corn and avocado.
Serve with lime or lemon wedges. I used 3 tbsp lemon juice in the dressing and did not feel the need for more lemon.