Thinly slice the romaine and iceberg lettuces into 1/4 inch slices and add to a large serving bowl.
Chop the tomatoes into 1/2 inch pieces.
Remove the corn from the cob, by slicing lengthwise down each side of the cob.
Shred the carrots over the largest side of a box grater.
Finely dice the red onion (about 1/4 inch dice)
Rinse the peas under cool water for 30 seconds to start the thawing process.
Assemble the Salad
Flatten the lettuce into an even layer in the serving bowl.
Create ten total sections of vegetables, by placing half in loose triangle shapes around the edge of the bowl. Repeat until all the vegetables are used and you've created a pinwheel-esq pattern.