In a medium mixing bowl, combine ½ cup of mayo (or Greek yogurt) with the juice of one fresh lime. Add 1 teaspoon each of chili powder, garlic powder, cumin, and paprika, along with a pinch of salt. Whisk the ingredients together vigorously for about 2-3 minutes until the dressing is smooth and creamy.

In a large mixing bowl, gather 2 cups of cooked shredded chicken, 1 can of rinsed black beans, 1 cup of corn, and 1-2 finely chopped fresh jalapeños. Toss in 1 cup of quartered cherry tomatoes and ½ cup of finely diced red onion. If using pepitas or sunflower seeds, include about ¼ cup at this stage.

Pour the prepared dressing over the combined ingredients in the large bowl. Using a sturdy spatula, gently fold the mixture together for about 1-2 minutes, ensuring that the dressing fully coats each ingredient without breaking up the chicken or vegetables.

Transfer the salad to a serving platter or portion it into bowls. Enjoy immediately, served on its own, tucked into a sandwich, or laid over a bed of greens.