In a medium bowl, combine mayo or Greek yogurt with lime juice, chili powder, garlic powder, cumin, paprika, and salt. Whisk until creamy and well blended. Set aside.

In a large mixing bowl, add shredded cooked chicken, rinsed black beans, and drained corn. Add chopped jalapeños, sliced cherry tomatoes, and red onion. Toss in pepitas.

Pour the dressing over the salad ingredients. Gently fold until all components are well coated.

Serve immediately in individual bowls or layer in wraps or over lettuce. Garnish with extra pepitas or a wedge of lime if desired.