In a large skillet, heat oil over medium-high heat.
Season chicken with salt and pepper and place in skillet. Cook 3-4 minutes, then flip. Using a pastry brush, brush 1 tablespoon of barbecue sauce onto the chicken. Continue cooking an additional 3-4 minutes.
Flip chicken and brush the other sides with an additional tablespoon barbecue sauce. Cook for 1 minute more on each side, or until cooked through. Remove from heat. When chicken has cooled to the touch, chop into bite-sized pieces. Set aside.
To prepare the salad, add lettuce, tomatoes, corn, black beans, onion, and cheese to a large bowl. Toss to combine.
Divide the salad into individual portions (on 4-6 large plates or bowls). Top each salad with barbecue chicken and tortilla chips, then drizzle with ranch and barbecue sauce.
Instead of cooking chicken as described in the recipe, you can also substitute 2 cups chopped leftover barbecue chicken from your latest cookout. Perfect way to use those leftovers!