In small bowl, mix together olive oil, lemon juice, cilantro and Adobo; set aside.
Heat oven to 400°F. Place tortillas on baking sheet. Cook until crisp, about 10 minutes; set aside. In medium bowl, sprinkle chicken with chili powder and cumin.
In large serving bowl, toss together romaine lettuce, beans, corn, cheese, tomatoes and onions. Drizzle with reserved dressing, tossing to coat completely. Top with chicken and tortilla strips.