Preparation

• Prepare a medium (350°F to 375°F) gas or charcoal grill fire.
• In a small bowl, whisk the buttermilk, mayonnaise, vinegar, half of the cheese, and half of the garlic paste. Stir in the tarragon and season to taste with salt and pepper.
• Combine the remaining garlic paste with 1 tsp. salt and 1/4 tsp. pepper and rub it all over the chicken.
• Oil the grill grate and grill the chicken, flipping once, until just cooked through, 6 to 8 minutes total. Transfer to a cutting board, tent with foil, and let rest for 5 to 10 minutes. Chop into bite-size pieces.
• Meanwhile, grill the corn, turning occasionally, until charred in spots, 3 to 5 minutes. (The corn will not be fully tender at this point.) Let cool briefly, then cut the kernels off the cob.
• In a 10-inch nonstick skillet, cook the bacon over medium-high heat, stirring occasionally, until crisp, 5 to 6 minutes total. Leaving the fat in the pan, transfer the bacon to a paper-towel-lined plate. Discard all but 1 tsp. fat. Add the corn and cook over medium heat, stirring, until tender, about 2 minutes.
• Transfer to a large bowl. Add the lettuce and tomatoes and toss with enough dressing to coat well. Add the chicken and toss to combine. Serve sprinkled with the bacon and the remaining cheese, and pass any remaining dressing at the table.