Prepare the chicken by shredding cooked chicken breasts into small bite-size strands. If using rotisserie chicken, remove the skin and shred the meat evenly. Place the shredded chicken into a large mixing bowl so it forms the base of the salad.
Add the vegetables to the bowl. Stir in the corn, black beans, diced red bell pepper, red onion, and chopped cilantro. Gently mix everything together so the ingredients distribute evenly throughout the chicken.
In a separate small bowl, prepare the creamy chipotle lime dressing. Combine mayonnaise, Greek yogurt, lime juice, chipotle powder, smoked paprika, cumin, garlic powder, salt, and pepper. Whisk until the dressing becomes smooth and well blended.
Pour the dressing over the chicken mixture and stir gently until everything is evenly coated. If using avocado, fold it in carefully at the end to prevent it from mashing. Chill the salad for about 20 minutes before serving so the flavors can develop.
