Cut off root end of romaine heart. Separate leaves of lettuce for cups. To re-crisp lettuce cups, soak in icy, cold water for 5 minutes, then thoroughly dry. Coarsely chop 1 oz. roasted & salted peanuts. Core 1 Roma tomato and cut into ¼" dice. Trim and thinly slice 2 green onions, keeping white and green portions separate. Stem 1 jalapeño pepper, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño. Pat 10 oz. diced chicken thighs dry.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add 5 oz. corn kernels to hot pan and stir occasionally until lightly charred, 2-3 minutes. Add minced jalapeños (to taste), white portions of green onions, and ½ tsp. salt. Stir occasionally until softened, 3-5 minutes. Remove from burner. Transfer corn relish to a mixing bowl and stir in diced tomatoes until combined. Set aside. Reserve pan; no need to wipe clean.

Return pan used to cook corn relish to medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and cook undisturbed for 4 minutes. Add 1 tsp. seasoned salt blend and stir occasionally until chicken reaches a minimum internal temperature of 165°F, about 5-7 minutes.

Add ½ oz. BBQ sauce and 2 Tbsp. water to hot pan. Bring to a simmer. Once simmering, stir often until sauce thickens and coats chicken, 1-2 minutes. Remove from burner.

Evenly divide chicken between lettuce cups. You should have about 5-6 cups total. Layer two lettuce cups for extra crunch and structural support. Plate the dish, garnishing lettuce cups with corn relish (to taste), green portions of green onions, and chopped peanuts. Drizzle with 1½ fl. oz. chipotle ranch dressing (to taste).