Place the sour cream, ketchup, fresh lime juice, rinsed capers, chopped onion, chili powder, and ground cumin directly into the pitcher of a high-capacity blender.

Pulse the machine repeatedly until the ingredients break down and form a smooth puree.

With the blender running on low speed, slowly stream the ¼ cup of extra virgin olive oil through the lid opening. This mechanical friction forces the oil and dairy to bind tightly into a glossy, pale-orange emulsion.

Stop the machine, taste, and season aggressively with the kosher salt and coarse black pepper. Transfer the dressing to a serving cruet.

Place the chopped iceberg lettuce into a large mixing bowl. Drizzle with 2 to 3 tablespoons of the prepared dressing and toss gently until the leaves are lightly coated.

Transfer exactly half of this dressed lettuce into the bottom of a large, heavy crystal trifle bowl or a deep glass serving vessel.

Sprinkle exactly half of the crumbled corn chips and half of the shredded cheddar cheese in an even, distinct layer directly over the lettuce.

In precise, individual layers, add half of the green onions, cherry tomatoes, diced cucumbers, carrots, radishes, and yellow bell peppers over the cheese and chips.

Drizzle 2 tablespoons of the dressing evenly over this halfway mark.

Repeat the entire structural sequence: add the remaining dressed lettuce, the remaining corn chips and cheese, and finally, stack the remaining chopped vegetables in distinct, colorful layers to the very top of the bowl.

Drizzle the remaining cumin and lime dressing generously over the absolute top of the structured salad.

Garnish heavily with the finely chopped fresh cilantro. Serve immediately, using a long serving spoon to ensure guests dig deeply through all the distinct layers.