Whisk together the Crema or sour cream, salsa, 1 tablespoon of chopped cilantro, 1.5 teaspoons of kosher salt, and 1.5 teaspoons of taco seasoning mix. Stir until smooth and set aside.

Preheat the grill to 450º F. Whisk together the canola oil and the remaining taco seasoning mix. Brush corn with 2 teaspoons of the oil and seasoning mix and set the rest aside. 

Pat Steak dry with paper towels and season with remaining kosher salt.

Place corn and steak on preheated and oiled grill grates. 

Grill corn covered until lightly charred and tender, about 10 minutes, turning occasionally.

Grill steak covered, turning every four minutes until the internal temp reads 125-135 degrees for rare/medium. Brush the steak with the oil and seasoning mixture halfway through grilling time. 

When steak is cooked to desired doneness, transfer to a plate and tent with foil, let rest for 10 minutes. 

When the corn is cool enough to handle, slice the kernels off the cob. Slice the steak against the grain into 1-inch pieces. 

Transfer lettuce to a large serving bowl. Drizzle a little dressing over the lettuce and toss to lightly coat. Top the dressed lettuce with rows of steak, corn, cheese, chips, tomatoes, pickled onions, and avocado. Drizzle more dressing on top. Serve with remaining dressing.