Sprinkle the pork with ¼ teaspoon of the salt, ⅛ teaspoon of the pepper, and the chili powder. Coat the tenderloin with cooking spray.
Heat a large heavy skillet on medium-high until very hot. Add the pork and cook until well browned on three sides and the juices run clear (145°F internal temperature), 4 to 5 minutes per side.
Meanwhile, pour the lime juice into a large bowl that will hold the pork. Slowly whisk in the oil until the mixture is blended and thickened. Whisk in the cilantro, garlic, and remaining ½ teaspoon of salt and ⅛ teaspoon of pepper.
Immediately transfer the hot pork to the bowl and toss it in the lime dressing until coated. Let the meat cool for 5 minutes. Slice it on a slight diagonal and return it to the bowl. Toss the pieces in the dressing and remove the coated pork to a plate.
Add the lettuce, tomatoes, onion, chile, corn, and beans to the bowl with the lime dressing and toss to coat. Remove the salad to a platter or plates. Arrange the sliced pork over the top and sprinkle with the cheese and crushed tortilla chips.
Tip: For more flavor, add a chopped avocado to the salad before topping with the pork. To save time, replace the lime dressing with 1/2 cup Panera Bread Raspberry Vinaigrette available in some areas at grocery retailers.