Cook the bacon: In a pan over medium-high heat, cook bacon until crispy. Drain on paper towels and chop. Set aside.
Prepare ranch base: In a mixing bowl, whisk together sour cream, softened cream cheese, and ranch seasoning until smooth.
Assemble the salad layers:
Spread the ranch mixture evenly in the bottom of a glass serving dish.
Layer in order: chicken, romaine lettuce, tomatoes, chopped eggs, green onions, corn kernels, chopped bacon, and bleu cheese crumbles.
Chill before serving: Refrigerate for 30 minutes to 2 hours to let flavors meld.
Serve: Enjoy with club crackers or fresh bread.
