Heat a skillet to medium-low heat. Melt the butter in the skillet, then add the pecans. Sprinkle the pecans with the ground mustard, garlic powder, paprika and salt and toss to coat. Sauté for 3-5 minutes, stirring regularly to toast. Be careful not to burn the pecans.
Pile the chopped romaine on a large platter. Arrange the chopped chicken, roasted butternut squash, bacon, pecans, eggs and avocados in rows on top of the romaine.
Preheat the oven to broil. Place the poblano pepper on a small baking sheet and set it on the top rack in the oven. Check the pepper every 1-2 minutes, turning when the skin is black and blistered. Remove the poblano from the oven when it’s black on all sides. Place the pepper in a zip bag and allow it to steam for 10 minutes.
Cut the corn off the cobs and place in the blender. Add the garlic clove, lime juice, salt, and cumin. Once the pepper has steamed, removed the papery skin, stem, and seeds. Place the poblano flesh in the blender.
Puree until smooth, then remove the ingredient cup from the lid and slowly pour in the olive oil to emulsify. Once the dressing is smooth and creamy, turn off the blender and pour the dressing into a serving bowl.