In a medium bowl, whisk together mayo or Greek yogurt, lime juice, chili powder, garlic powder, cumin, paprika, and salt. Set aside.

In a large mixing bowl, add the cooked shredded chicken, black beans, corn, jalapeño, cherry tomatoes, red onion, and pepitas or sunflower seeds. Gently toss until evenly distributed.

Pour the prepared dressing over the chicken and vegetable mixture, and fold in gently to coat everything evenly.

Serve immediately or use as a filling for wraps. This salad can be enjoyed cold or as a topping over a bed of lettuce.