Start by cutting the skirt steak into 2-3 pieces. Mix olive oil, minced garlic, lemon juice, and salt in a bowl. Coat the steak with the marinade and let it rest for 15-20 minutes.

Rub each ear of corn with olive oil. Preheat the grill to medium-high, about 400°F. Grill the corn for approximately 12 minutes, turning occasionally until charred. Cut kernels off the cob when done.

Increase the grill heat to high. Grill the marinated skirt steak for about 3 minutes on one side, flip and cook for an additional 1-2 minutes for medium-rare. Let the steak rest for 10 minutes before cubing.

In a small bowl, whisk olive oil, minced garlic, lemon juice, and a pinch of salt to make the dressing. Adjust seasoning as needed and refrigerate for a few minutes.

In a large mixing bowl, arrange chopped romaine lettuce, followed by cubed steak, grilled corn, diced avocado, cotija cheese, marinated red onions, and chopped chives. Drizzle with dressing and toss gently.