Step 1: Prepare the Chicken: If starting with raw chicken, grill, bake, or poach until fully cooked (internal temperature of 165F or 74C). Allow to cool slightly, then shred or dice into bite-sized pieces. Rotisserie chicken can be used as a shortcut.
Step 2: Combine Ingredients: In a large bowl, gently combine the cooked chicken, diced avocados, corn kernels, red onion, and cilantro.
Step 3: Prepare the Dressing: In a separate small bowl, whisk together the lime juice, olive oil, chili powder, cumin, garlic powder, salt, and pepper. If using, add the minced jalapeo for extra heat.
Step 4: Dress the Salad: Pour the lime dressing over the chicken and avocado mixture. Gently toss to coat all the ingredients evenly, being careful not to mash the avocado.
Step 5: Chill and Serve: Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld. Serve chilled as a main course, in sandwiches, on tostadas, or with tortilla chips.
Optional: For a creamier salad, add 1/4 cup of sour cream or Greek yogurt to the dressing. Black beans or diced bell peppers can also be added for extra flavor and texture. To prevent the avocado from browning, sprinkle it with lime juice immediately after dicing.