In a medium-sized bowl, combine ½ cup of mayo or Greek yogurt with the juice of one freshly squeezed lime, 1 teaspoon each of chili powder, garlic powder, and cumin, followed by ½ teaspoon of paprika and a pinch of salt. Mix thoroughly until smooth and creamy. Set aside.

In a large mixing bowl, add 2 cups of cooked shredded chicken, 1 can of rinsed and drained black beans, and 1 cup of sweet corn. Chop 1-2 fresh jalapeños, quarter 1 cup of cherry tomatoes, and finely dice ¼ cup of red onion. Toss gently together.

Fold in ⅓ cup of pepitas (pumpkin seeds) for extra crunch. Ensure everything is evenly distributed.

Pour the prepared dressing over the combined salad ingredients. Use a spatula to fold the dressing into the salad, ensuring every piece is well-coated.

Serve immediately on its own or over leafy greens or whole-grain bread.