Preheat and grease a grill pan over medium-high heat. Season the chicken tenders with taco seasoning on all sides. Grill the chicken for 3-4 minutes per side or until cooked through. Cut the chicken into strips. Set aside to cool to room temperature or chill overnight.
In a small jar, combine the heavy cream, lemon juice, and lime juice. Let sit for about 5 minutes, until the cream is 'chunky' in appearance. Shake the jar vigorously for 5 minutes, until the heavy cream thickens up to a sour cream consistency. Chill until ready to serve.
In a separate jar, add half of the homemade sour cream along with the mayonnaise, chipotle peppers in adobo sauce, garlic powder, onion powder, parsley, and vinegar. Shake well to combine then chill until ready to serve.
Use a small bowl to stir together the corn, diced tomatoes, black beans, shallot, jalapeños, vinegar, cilantro/parsley, and salt and pepper to taste to make the corn salsa. Chill until ready to serve.
Prepare the lettuce by washing and then chopping it into bite-size pieces. Add the lettuce to a large serving bowl along with the slices of red onion. Top generously with the grilled chicken strips, homemade sour cream, chipotle ranch dressing, corn salsa, and tortilla strips.