To make croutons, toss bread cubes with 1 tablespoon of the butter and 1/4 teaspoon of the pepper. Spread on a baking sheet and bake in a 350°F oven until crisp and golden, about 8 to 10 minutes.
Wrap corn in heavy-duty foil and grill over medium-high heat for 25 minutes, turning occasionally. Combine the remaining 3 tablespoons butter and 2 tablespoons of the TABASCO® SWEET & Spicy Sauce in a small bowl; mix well and set aside.
Season chicken with salt and remaining 1/4 teaspoon pepper and place on grill; grill 5 to 6 minutes, then turn. Remove foil from corn and return corn to grill. Using a brush, continuously baste chicken and corn with TABASCO® butter until chicken is cooked through, about 4 to 5 minutes longer.
Remove corn and chicken from grill and let cool. Using a sharp knife, cut corn kernels from cob. Cut chicken into 2-inch strips.
For dressing, combine remaining 2 tablespoons TABASCO® SWEET & Spicy Sauce, ranch dressing, and vinegar in a small bowl and mix well.
Combine lettuce, tomatoes, avocado, and corn in a large bowl. Add dressing and croutons and toss well. Arrange salad on plates and top with chicken. Serve immediately.
Makes 4 servings.