Blend all dressing ingredients except olive oil together using a blender or immersion blender. Slowly drizzle in the olive oil to emulsify the dressing and bring everything together.
Preheat oven to 400 degrees. Slice cornbread into 1 inch cubes. Lay in a single layer on an ungreased baking sheet and bake for 5-8 minutes (watch this closely), until lightly browned and crispy.
In a large bowl, toss romaine with dressing. Sprinkle liberally with roasted corn and avocado.
Notes
* Store bought or Vegan + GF: http://minimalistbaker.com/vegan-cornbread-for-two/ Regular: http://portandfin.com/cornbread-2/ ** Great use for leftover corn on the cob, simply cut the corn niblets off the cob. If using frozen niblets, toss with 1 tsp melted butter and bake at 400 degrees for 10 minutes.
Recipe by Port and Fin at https://portandfin.com/chipotle-caesar-salad-with-cornbread-croutons/