The great part about Heidi's recipe is that you can eat it warm or toss with
chopped romain the next day and eat it like a salad at room temperature (I suggest keeping romaine in your fridge, it lasts longer than other more delicate lettuces, just keep in dry).
Then top with
chopped romain, corn, diced tomatoes, diced peppers, cooked chicken, and if desired, cheese.