In a medium bowl, combine the 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 the cooked shredded chicken, drained black beans, corn, diced jalapeños, halved cherry tomatoes, chopped red onion, and pepitas. Gently toss until evenly distributed, about 3-4 minutes.

Pour the prepared dressing over the salad mixture. Fold the dressing into the salad until well-coated, about 2 minutes.

Serve immediately or refrigerate for 30 minutes to enhance the flavors.

Enjoy the salad in bowls, on sandwiches, or in lettuce wraps. Garnish with additional pepitas or a squeeze of lime juice.