Chopped Salad with Spicy Pork and Buttermilk Dressing

1/2 tsp. chipotle chile powder
coarse salt and ground pepper
1 (1lb) pork tenderloin
1/2 cup lowfat buttermilk
3 tbsp light mayo
1 tsp dry Ranch mix
2 scallions, whites minced and greens thinly sliced, separated
1 garlic clove, crushed through a press
1 head romaine lettuce, trimmed and chipped
1 pint cherry tomatoes, quartered
1 pkg (10 oz) frozen corn kernels, thawed and patted dry
4 oz. pepper jack cheese, cubed

Heat broiler with rack 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Sprinkle pork with salt, pepper, and chile powder. Rub in.Broil pork until a thermometer reads 145, 14 to 156 minutes, turning pork twice during cooking. Let the pork rest 10 minutes, then cut into bite sized chunks.

Whisk together buttermilk, mayo, ranch powder, scallion whits, and garlic. Season with salt and pepper.

Toss romaine, tomatoes, corn, cheese, scallion greens, and pork in a bowl. Add dressing as desired.