In a medium bowl, whisk together the mayo or Greek yogurt, fresh lime juice, chili powder, garlic powder, cumin, paprika, and salt until smooth, about 2–3 minutes.

In a large mixing bowl, add the cooked shredded chicken, rinsed black beans, sweet corn, finely chopped jalapeños, halved cherry tomatoes, diced red onion, and pepitas. Mix gently for 3–4 minutes.

Drizzle the prepared dressing over the salad mixture and fold everything together carefully for about 2 minutes.

Serve the salad immediately on a bed of greens, in a lettuce wrap, or as a filling for sandwiches.