Mexican Layered Salad

Adapted from Taste of Home

4 cups torn romaine
1 large cucumber, peeled, halved and sliced
3 medium tomatoes, chopped
2 medium ripe avocados, peeled and chopped, tossed with lime juice
3 green onions, sliced
1 can black beans, drained and rinsed
1/2 cup frozen corn, thawed
1-1/2 cups mayonnaise
1/4 cup canned chopped green chilies
2 teaspoons chili powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 cup crushed tortilla chips
1/2 cup shredded cheddar cheese

Directions:
In a 2-qt. trifle bowl or glass serving bowl, layer the first seven ingredients. Combine the mayonnaise, chilies and seasonings; spread over the top. Sprinkle with chips and cheese. Serve immediately. Yield: 10 servings.