In a medium bowl, combine mayo (or Greek yogurt), fresh lime juice, chili powder, garlic powder, cumin, paprika, and salt. Whisk until fully blended and creamy, about 2 minutes.

In a large mixing bowl, add the cooked shredded chicken, rinsed black beans, drained corn, diced jalapeños, quartered cherry tomatoes, diced red onion, and pepitas. Gently toss together.

Pour the prepared dressing over the salad mixture. Fold the dressing into the salad until every ingredient is evenly coated, about 2-3 minutes.

Serve the salad on a bed of lettuce, in a wrap, or as a sandwich filling. For meal prep, store in an airtight container in the fridge.