In a medium mixing bowl, whisk together the mayo or Greek yogurt, fresh lime juice, chili powder, garlic powder, cumin, paprika, and salt until creamy and well combined.

In a large mixing bowl, combine the cooked shredded chicken, drained black beans, sweet corn, chopped jalapeños, quartered cherry tomatoes, diced red onion, and pepitas. Toss gently to mix.

Pour the dressing over the chicken and vegetable mixture and stir gently until everything is coated.

Scoop the salad onto plates or into bowls to serve immediately or use it as a filling in wraps or corn tortillas.