Preheat the oven to 450 degrees F. Cut the potatoes in half, length wise, and place on a rimmed baking sheet. Drizzle with 1 tablespoon olive oil, toss, and sprinkle with salt and pepper. Bake for 30 minutes, flipping once.
Preheat the grill (or a grill pan) to medium heat. Drizzle the remaining olive oil over the chicken tenders. Salt and pepper and toss to coat. Grill the chicken for 4-5 minutes per side, then set aside.
Place the butter in a large skillet. Once melted, add the chopped shallots, garlic, and poblano peppers. Saute for 2-3 minutes, then add the corn. Saute another 4-5 minutes, then toss in the cherries and salt and pepper to taste. Remove from heat.
To serve, pile the lettuce in a large serving bowl (or on individual dinner plates.) Cut the chicken into bite-size pieces. Then top the greens with roasted potatoes, sliced avocado, and grilled chicken. Spoon the corn salsa over the top, and drizzle with Newman's Own Creamy Caesar Dressing.