Preheat oven to 400ºF. Spray both sides of tortillas with non-stick cooking spray. Align prepared tortillas in an even stack and cut down the middle. Dice the halves into about 1/4″ strips. Arrange strips in a single layer on a silpat lined baking sheet. Season with salt to taste. Bake for 10 to 12 minutes until golden brown, flipping the strips once during baking.
While the tortilla strips are baking, chop lettuce, tomatoes, orange pepper, onion and avocado. Drain and rinse the corn and black beans. Add chopped vegetables, corn and black beans to a large bowl.
In a blender or food processor, combine cilantro, sour cream, chipotle in adobo, lime juice, taco seasoning and salsa. Pulse chipotle salad dressing until creamy and smooth.
Pour the chipotle dressing over the bowl of vegetables and toss until coated. You can top the salad with the tortilla strips or serve on the side. The Mexican salad is served best cold.