In a small bowl, combine the Greek yogurt, buttermilk, onion powder, garlic powder, chives, Dijon, salt, and pepper. Whisk until smooth. Refrigerate for later.
Boil the eggs, cook the bacon, grill the chicken and corn, chop up all of the veggies, and crumble the cheese. Then, toss the chicken in the buffalo sauce until coated.
Spread the romaine leaves on a platter. Layer the tomatoes, hard boiled eggs, blue cheese, bacon, avocado, grilled corn, and buffalo chicken in rows over the lettuce.
If you're not a fan of buffalo sauce, you can also use BBQ sauce. This will make for a sweet and savory Cobb salad instead of spicy. Most marinades will work in this recipe!