1. Make the salad dressing: Toast the cumin seeds in a small, dry heavy-weight pan over medium heat until fragrant, 3-5 minutes. Remove from the heat, grind roughly in a coffee grinder and set aside.
2. In the same small pan, blacken the skin of the jalapeno on all sides until softened, about 10 minutes. Remove and discard the skin, seeds and pith, then chop finely.
3. In a small jar, combine 1½ tsp cumin seeds, the jalapeno and the remaining ingredients. Shake until well combined and taste. Season with salt and pepper to taste. Set aside.
4. Assemble the salad: Drain the corn and chickpeas. Dry well with clean dish or paper towel.
5. In a large bowl, toss the romaine, spinach and radicchio with a pinch of salt and pepper.
6. In the same pan you used for the jalapeno, heat 1 tsp oil on med-high heat until shimmering. Add the corn, season, and cook, without disturbing, until dark brown, about 3-5 minutes. Turn and cook until blackened on all sides, about 5 more minutes, stirring occasionally. Season to taste and set aside.
7. Meanwhile, heat ⅛” oil in a large heavy-weight pan on med-high heat until shimmering. Add the chickpeas, season with salt, pepper and 1 tsp cumin seeds. Cook, undisturbed, until golden, about 5 minutes. Turn and cook until golden on all sides, about 5 more minutes. Remove from the heat and season to taste with salt and pepper.
8. Toss the greens with just enough dressing to make it glisten, about 3 tablespoons. Arrange a handful of the dressed greens in the centre of each plate. Divide the corn on the plates, pile the chickpeas in the centre of each plate, then garnish with red onion rings and crumbled queso.
9. Dust the plates with the remaining cumin seeds and serve.
10. The remaining dressing will keep in the fridge for 3 days.

Notes:

• If, like me, you can’t buy queso blanco in your local grocery store, you can make this crumbly, mild cheese at home with very little work. Check out the recipe that I used.