In a small bowl, mix the juice of Lime (1), Garlic (2 clove), Chipotle Peppers in Adobo Sauce (1), Adobo Sauce (2 teaspoon), Honey (1 teaspoon), Ground Cumin (1 pinch), Extra-Virgin Olive Oil (1 tablespoon) and Salt (to taste). Set aside while you prepare the salad.
Heat a tablespoon of Olive Oil (1 tablespoon) in a large skillet. When hot, add the Corn (1 ear), Zucchini (1) and Salt (to taste). Sauté for 8 minutes until tender and lightly browned.
Transfer corn and zucchini to a bowl and let cool to room temperature. In the same pan, heat 1½ tablespoons of Olive Oil (1 1/2 tablespoon) When hot, add the Red Bell Pepper (1), Yellow Bell Pepper (1), Red Onion (1) and a generous pinch of salt.
Sauté for 10 minutes until the vegetables have softened and lightly browned.
Stir in the ground Ground Cumin (1/2 teaspoon) and Chili Powder (1/4 teaspoon) and cook for 1 minute. Stir in the juice of the Lime (1/2) and cook for another 30 seconds. Remove from the heat and set aside.
Place the Romaine Heart (2), Scallion (2) and Fresh Cilantro (1/4 cup) in a large bowl or serving dish.
Add the corn, zucchini, and Canned Black Beans (3/4 cup) to the greens. Drizzle with the chipotle vinaigrette and gently toss to coat. Add the bell pepper mixture in an even layer over the dressed salad.
Top with Avocado (1) and Queso Fresco (1/4 cup). Serve immediately.