Preheat your grill to medium-high heat, around 375°F (190°C). Season chicken with salt and pepper, then grill for about 6–7 minutes per side until cooked. Remove, let rest, and dice.

Grill fresh corn on the cob for about 10 minutes, turning occasionally until charred and tender. Let cool, then remove kernels or use drained canned corn.

Dice the cucumber and thinly slice the red onion. Combine both in a large mixing bowl.

In the bowl, add diced chicken and corn. Fold in mayonnaise, Greek yogurt, lime juice, cilantro, smoked paprika, salt, and pepper.

Taste and adjust seasoning if necessary. If desiring more creaminess, add more mayo or Greek yogurt.

Cover the bowl and refrigerate for at least 15 minutes to allow flavors to meld.

Before serving, give the salad a gentle toss. Garnish with crumbled feta cheese if desired.