In a small mixing bowl, whisk together Greek yogurt, mayonnaise, lime juice, chili powder, cumin, garlic powder, salt, and pepper until smooth and creamy. Adjust consistency with water if needed.

In a large bowl, combine diced chicken, corn, red onion, and cotija cheese. Stir in chopped cilantro and minced jalapeño, folding to distribute flavors.

Pour the creamy dressing over the salad mixture and fold gently until coated. Don't overmix to keep the texture.

Taste and adjust seasoning. Cover and refrigerate for at least 30 minutes to let flavors meld.

Serve chilled in bowls or on a platter, optionally with tortilla chips or in whole wheat tortillas.