In a blender place lemon juice, Dijon, egg yolk and honey. Blend on low then Slowly poor in the oil until thick. Fold in shallots and lemon zest. If too thick, add a couple of spoons of water. Salt and pepper to taste.
In a large bowl combine picked baby kale, red onion, cherry tomatoes and cilantro leaves, pour the dressing on the side of the bowl not directly on the greens. Fold in the lemon aioli vinaigrette until completely covered. Sprinkle the cotija cheese and roasted corn on top and place the sliced chorizo in random places on the salad.