Prepare the Vegetables: Wash the lettuce and dry, seed and slice the peppers, drain the corn if canned or if frozen, steam. Thinly slice the onion, slice the green onions and half the cherry tomatoes.
Chicken: Chop the rotisserie chicken.
Bacon: In a large skillet cook the bacon over medium-high heat until crisp. Remove from the pan using a slotted spoon to paper towels to drain. Use a sharp knife to chop.
Eggs: Boil the eggs in cold water for 10 minutes, then cool and peel and use a sharp knife to quarter.
Assemble: In a large trifle or glass bowl layer in this order: 1/3 lettuce, 1/2 red pepper, 1/2 poblano pepper, 1/3 corn, 1/2 tomatoes, 1/2 red onion, 1 cup cheese, 1/3 bacon and 1/2 chicken. Drizzle with 1/2 cup prepared dressing.
Repeat, 1/3 lettuce, 1/2 red pepper, 1/2 poblano pepper, 1/3 corn, 1/2 tomatoes, 1/2 red onion, 1 cup cheese, 1/3 bacon and 1/2 chicken. Drizzle with 1/2 cup prepared dressing. (I recommend using Homemade Avocado Lime Ranch Dressing) Top with the final 1/3 lettuce, 1/3 corn, 1/2 cup shredded cheese, 1/3 bacon and sliced green onion. Drizzle with 1/2 cup dressing drizzling around the edge. Arrange egg and tomato wedges on top to garnish.
Chill for 4 hours, Serve with additional dressing on the side.