Mix the ranch dressing and red enchilada sauce together, store in the fridge until ready to serve.
Preheat the oven to 450.
Cut the bell peppers into bite-sized pieces and arrange skin side up on a parchment lined baking sheet.
Roast the peppers for 25-30 minutes, rotating the baking sheet at 10 minute intervals.
While the peppers are roasting, wash and chop the lettuce. Divide into 4 large salad bowls.
Divide the pinto beans, corn, tomato and avocado evenly among the 4 salad bowls.
Garnish each salad with green onion and shredded cheese, if desired.
Top salads with roasted pepper slices and drizzle Southwestern Ranch Dressing over each.