Place the bacon strips in a cold skillet, then turn the heat to medium. Cook slowly, flipping occasionally, until golden brown and crispy. Transfer to paper towels to drain, then chop once cooled.

Wash and dry all the vegetables thoroughly. Chop the romaine and iceberg into small, even pieces. Dice the cucumber, quarter the cherry tomatoes, finely chop the red onion, and prepare the corn.

In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth and creamy. Add garlic powder, onion powder, lemon juice, dill, and chives. Season with salt and pepper to taste.

In a large mixing bowl, combine the chopped romaine, iceberg, cherry tomatoes, cucumber, sweet corn, red onion, shredded cheddar cheese, and crispy chopped bacon. Toss gently to distribute evenly.

Pour the ranch dressing over the salad gradually, tossing as you go. Coat everything lightly so each bite stays balanced and fresh without becoming heavy or overly drenched in dressing.

Sprinkle fresh parsley over the top for a bright finish. Serve immediately while the bacon is crisp, the lettuce is crunchy, and the creamy ranch dressing ties every flavorful bite together.