Place the bacon in a skillet over medium heat and cook it for 6 to 8 minutes, flipping now and then, until it is deeply crisp.

Transfer the cooked bacon to paper towels to drain. Once it cools, crumble it into small pieces and set it aside.

In a small bowl, whisk together the mayonnaise, buttermilk, sour cream, chives, garlic powder, dried dill, kosher salt, and black pepper until smooth.

Cover the bowl and refrigerate the dressing for at least 10 minutes to help blend the flavors.

Finely chop the romaine lettuce and place it in a large serving bowl. Alternatively, divide the lettuce among four individual bowls.

Make sure the base is even so the toppings sit nicely on top.

Layer the diced turkey, cherry tomatoes, cucumber, shredded carrot, corn, black beans, cheddar cheese, crumbled bacon, and sliced red onion over the lettuce.

Arrange them in rows for a chopped-salad look, or place them in clusters for a more casual style.

Drizzle the ranch dressing over the salad, or set it on the side if you prefer everyone to dress their own portion.

Just before serving, scatter the crushed tortilla chips or croutons over the top.

Toss gently at the table if you like, so every bite gets a little of everything.

Store the dressing separately from the salad components in airtight containers.

Keep the undressed salad in the refrigerator for up to 2 days, and add the crunchy topping only when ready to eat.