Preheat oven to 375°F (190°C). Toss the 1/2-inch bread cubes with 3 tbs olive oil, 2 tsp masa harina, 1 tsp kosher salt, and 1 tsp ground black pepper in a large bowl until evenly coated. Spread in a single layer on a rimmed baking sheet.

Bake for 12–18 minutes, stirring once halfway through, until the cubes are golden-brown and crisp. Remove from oven and let cool on the sheet; the croutons will crisp further as they cool.

Scratch Chipotle-Lime Caesar Dressing

Combine base ingredients

In a medium bowl, whisk together 1 cup mayonnaise, 1 tbs Greek yogurt (or sour cream), 3 tbs fresh lime juice, and 1 tsp lime zest until smooth.

Season and flavor

Add 1 tsp minced chipotle in adobo (adjust to heat preference), 1 tsp Worcestershire sauce, 1 tsp anchovy paste, 2 cloves finely minced garlic, and 1 tsp Dijon mustard. Whisk to combine.

While whisking, slowly drizzle in 2 tbs extra-virgin olive oil to emulsify. Taste and stir in 1 tsp honey or agave if you want a touch of sweetness. Season with 1 tsp salt and 1 tsp freshly ground black pepper. Adjust lime, salt, or chipotle to taste.

If you prefer a smoother, slightly thinner dressing, transfer to a blender or use an immersion blender and blend for 10–15 seconds. Refrigerate at least 15 minutes to let flavors meld (up to 24 hours).

Salad Assembly

Place 6 cups chopped romaine lettuce in a large chilled salad bowl.

Add about 1/2 to 3/4 cup of the prepared masa croutons (reserve extra for serving). Toss the lettuce and croutons lightly.

Drizzle 1/2 to 3/4 cup of the chipotle-lime Caesar dressing over the salad (start with less and add more to taste). Toss gently but thoroughly to coat all leaves.

Sprinkle 3 oz finely grated cotija cheese evenly over the salad and toss lightly once more to distribute.

Taste and adjust seasoning with additional salt, pepper, or lime juice if desired. Garnish with fresh cilantro leaves and serve with lime wedges alongside for extra brightness.