Cook the chicken breast until it reaches an internal temperature of 165°F, about 15-20 minutes on medium heat if grilling, or 20-25 minutes in the oven at 350°F.

If using fresh corn, slice the kernels off the cob for about 2 cups. For frozen corn, thaw in warm water for 5 minutes then drain. For canned corn, drain and rinse thoroughly.

In a large mixing bowl, combine halved cherry tomatoes, diced red onion, and avocado.

Add the shredded chicken, corn, cherry tomatoes, red onion, and avocado into the bowl and gently toss.

In a separate bowl, whisk together Greek yogurt, lime juice, chili powder, salt, and pepper until smooth.

Pour the dressing over the salad mixture and carefully fold together until everything is evenly coated.

Taste and adjust seasoning with salt, pepper, or lime juice.

Serve immediately, garnished with fresh cilantro if desired.