In the bowl of a food processor, combine all of the ingredients for the jalapeno buttermilk dressing. Pulse a few times, for about 30 seconds total, until it's creamy and only small chunks of jalapeno remain.
Combine all ingredients for the corn salsa in a bowl, tossing well.
In a medium to large salad bowl, layer the romaine lettuce on the bottom. Sprinkle the corn salsa, bell peppers, red onion, avocado, and bacon on top. Drizzle with jalapeno buttermilk dressing.