In a large mixing bowl, combine the cooked shredded chicken breast, corn kernels, diced red bell pepper, finely chopped red onion, and rinsed black beans. Stir gently to ensure all ingredients are evenly mixed.

In a separate small bowl, whisk together the olive oil, lime juice, cumin, chili powder, and a pinch of salt and pepper until smooth.

Pour the prepared dressing over the chicken mixture in the large bowl and gently toss until fully coated.

Carefully fold in the diced avocado and sprinkle shredded cheddar cheese on top if desired.

You can enjoy your salad immediately or refrigerate for up to 30 minutes before serving.