In a medium bowl, combine mayo or Greek yogurt, fresh lime juice, chili powder, garlic powder, cumin, paprika, and salt. Whisk until smooth and creamy, about 1-2 minutes. Set aside.

In a large mixing bowl, add cooked shredded chicken, drained black beans, corn, chopped fresh jalapeños, halved cherry tomatoes, chopped red onion, and pepitas. Gently toss together.

Pour the prepared dressing over the salad mixture. Gently fold until everything is well coated, about 2 minutes.

Let the salad sit for 5-10 minutes before serving. Enjoy it on its own, in a sandwich, over lettuce, or in a wrap.