Put the lime juice and vinegar in a small bowl. Gradually whisk in the olive oil, season the vinaigrette with salt and pepper. Set aside.
Cut each romaine heart lengthwise into quarters. Place on a platter or on individual plates.
Top the lettuces with the tomato slices, avocado and corn and drizzle with the dressing.
Sprinkle bacon and cilantro over the salad and serve.