Mexican Wedge Salad with Creamy Avocado-Cilantro Dressing

small (4-inch) corn tortillas, cut into 1/4-inch wide strips

olive oil

kosher salt, or to taste

head iceberg lettuce, cored and quartered into wedges

corn (I used frozen)

red bell peppers, diced small

cooked black beans

red onion, finely minced

medium ripe Hass avocado, peeled and pitted

to 2 cups cilantro leaves from about 1 medium bunch cilantro (stems discarded), loosely packed in measuring cup

 ounces Greek yogurt (I used 0% fat; sour cream may be substituted)

to 4 tablespoons lime juice

green onion, trimmed and sliced into about 6 segments

to 2 cloves garlic, peeled

salt, or to taste

pepper, or to taste

cayenne pepper, optional and to taste

to 1 teaspoon granulated sugar, optional and to taste

to 2 tablespoons water, optional and as necessary for consistency

grated queso fresco (a shredded Mexican cheese blend may be substituted)