In a high-speed food processor, combine the garlic, balsamic vinegar, red wine vinegar, lemon juice, mustard, Worcestershire sauce, and anchovies.

Pulse to achieve an initial mechanical emulsification.

With the machine running at a constant speed, slowly drizzle the olive oil into the mixture until a thick, stable, and glossy dressing is formed.

Season with salt and pepper to taste. Transfer to a glass vessel.

Preheat the grill to high heat. Place the ears of corn on the grate and cook, rotating periodically, until the kernels achieve a uniform golden brown with distinct architectural char marks.

Remove the corn and allow it to achieve a workable temperature. Execute a mechanical extraction of the kernels from the cobs into a medium bowl.

In the bowl with the charred corn, fold in the crushed butter cracker crumbs and half of the shredded Parmesan cheese.

Drizzle 2 tablespoons of the prepared Caesar dressing over the mixture and toss to integrate.

Execute a transverse cut to halve the Romaine heads. Arrange the lettuce halves on a serving platter.

Spoon the corn filling directly over the cut side of the lettuce, utilizing the leaves as a structural vessel to hold the mixture.

Drizzle the remaining dressing over the composition and finish with the remaining Parmesan and a final application of black pepper.

For a "hand salad" variant, separate the inner leaves to create individual, bite-sized lettuce cups.