For the chipotle mayo: Puree mayo, chipotles in adobo, lime and orange juices, honey, Dijon mustard in a blender until completely combined and smooth. Season with salt and pepper to taste.
For the salad: Combine black beans, corn, red onion, cilantro, panela cheese and 1¼ cups of Chipotle Mayo in a bowl and mix well. Season with salt and pepper to taste. Place black bean and corn mixture on top of a bed of baby bibb lettuce in a large bowl.
Fry tortilla strips until crisp and finish with cayenne and salt. Garnish salad with sliced avocado and tortilla strips and serve immediately.
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