In a medium mixing bowl, combine mayo or Greek yogurt, fresh lime juice, chili powder, garlic powder, cumin, paprika, and a pinch of salt. Whisk until smooth.

In a large mixing bowl, add cooked shredded chicken, rinsed black beans, and well-drained sweet corn. Next, finely chop jalapeños and add them, along with quartered cherry tomatoes and finely chopped red onion. Toss gently.

Pour the prepared dressing over the salad ingredients and gently fold to coat everything evenly. This takes about 1-2 minutes.

Serve immediately as is, on lettuce, or wrapped in tortillas or lettuce leaves. Refrigerate leftovers for up to five days.