Begin by bringing a pot of water to a gentle boil over medium heat. Carefully add the eggs and let them boil for about 9-12 minutes until they're hard-boiled and firm. Once done, transfer the eggs into a bowl of ice water to cool for 5-10 minutes.

While the eggs cool, combine the Greek yogurt, mayonnaise, lime juice, and Tex-Mex seasoning in a large mixing bowl. Whisk until smooth and creamy.

Once the eggs are cool, peel and coarsely chop them. Fold the chopped eggs into the yogurt mixture, then add the corn, jalapeño, red pepper, and green onions, stirring gently.

Season the salad with salt and pepper to taste. Adjust lime juice and Tex-Mex seasoning as desired.

Transfer the salad into a serving bowl. Crumble queso blanco on top and sprinkle with cilantro.

Serve the salad with tortilla chips or vegetable sticks for dipping.