To make the blackened tofu, whisk together the vegetable broth, adobo sauce, and salt and pour it into a shallow dish. Cut the tempeh in half width-wise and then again down the middle so that you have 4 thin squares. Submerge them in the marinade and marinate for at least 30 minutes. Once the tempeh is marinated, cut it into ½" strips. Heat oil in a large skillet over medium high heat. Add tempeh and cook for 5 minutes, or until blackened. Add excess marinade and continue cooking until all the marinade has cooked off. Set aside to cool.
To make the Chipotle Ranch Dressing, transfer the vegan ranch dressing along with the chipotle pepper to a blender and blend until completely smooth. Start with ½ chipotle pepper. If you want a stronger taste, add an additional ½ pepper.
To make the Charred Corn, heat a grill pan over medium high heat. Brush fresh corn with olive oil and sprinkle with salt. Place corn on the hot pan and char each side, about two minutes per side. Set aside to let cool. Once the corn is cool enough to handle, cut off the kernels using a sharp knife and set aside.
To assemble the salad, start with a base of Romaine lettuce. Add tomatoes, avocado, green onions, blackened tempeh, and corn. Toss with your chipotle ranch dressing and serve.