Whisk dressing ingredients in medium bowl until blended. Remove 1/2 cup for marinade and stir in chipotle peppers. Cover and reserve remaining dressing in refrigerator.
Place beef steak and chipotle marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Pull back husks from corn, leaving husks attached. Remove and discard corn silk. Bring husks back up around corn; tie in place with kitchen string or strips of corn husk. Soak in cold water 30 minutes to 1 hour.
Remove steak from marinade; discard marinade. Remove corn from water. Place steak in center of grid over medium, ash-covered coals; arrange corn on grid around steak. Grill corn, covered, 20 to 30 minutes or until tender, turning occasionally. Grill steak 11 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Remove steak; let stand 5 minutes. Husk corn; cut kernels from cobs. Cut steak lengthwise in half; carve each half across the grain into thin slices.
Layer 1/2 of lettuce, corn, 1/2 of beef, tomatoes and beans in 4-quart glass salad bowl or 13 x 9-inch glass baking dish. Top with remaining lettuce and beef. Drizzle with, reserved dressing. Top with tortilla chips just before serving. Serve immediately or cover and refrigerate for up to 2 hours.
Nutrition information per serving: 562 Calories; 261 kcal Calories from fat; 29 g Total Fat; 6 g Saturated Fat; 8 g Monounsaturated Fat; 49 mg Cholesterol; 1318 mg Sodium; 46 g Total Carbohydrate; 10.5 g Dietary Fiber; 33 g Protein; 4.4 mg Iron; 8.7 mg NE Niacin; 0.8 mg Vitamin B6; 1.4 mcg Vitamin B12; 5.3 mg Zinc; 32.1 mcg Selenium;