Mexican Chopped Salad with Chorizo, Avocado, and Cilantro Lime Dressing

freshly squeezed lime juice

garlic, minced or pressed

extra virgin olive oil

to 1 cup loosely packed cilantro leaves

Coarse salt and freshly ground pepper,

chorizo (about 2 links)

About 1 to 1½ lbs. butter lettuce, coarsely chopped

cherry or grape tomatoes, quartered

cotija, crumbled

ripe avocados, pitted and chopped

cooked corn kernels (from about 2 cobs)