While the chicken is cooking, heat a BBQ or fry pan over medium high heat. Cook the corn cobs for 10 – 15 minutes, turning occasionally, until bright yellow and lightly charred. Set aside to cool. When easy to handle, use a sharp knife to remove the corn kernels in chunks.
To make the dressing add the yoghurt, vinegar, garlic, salt, half the chives and a tablespoon of cold water in a bowl and mix to combine. Place in the fridge until ready to serve.
To assemble, place the chopped cos lettuce on a large serving platter. Top with the cherry tomatoes, avocado, corn & sliced chicken tenders. Drizzle over dressing and sprinkle over remaining chives.