Dice the bell pepper into bite-sized pieces, mince the 1/3 cup onion (for sautéing), chop the jalapeño, and roughly chop the cilantro. Zest the lime and set aside, then cut the lime in half for juicing. Crumble the cotija cheese and measure out the yogurt, mayonnaise, and all spices into separate small bowls. This prep work ensures smooth cooking without scrambling for ingredients.

Preheat your oven to 450°F. Pat the chicken breast dry and season generously with salt, black pepper, and garlic powder on both sides. Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat, then sear the chicken for 2-3 minutes per side until golden brown to develop flavor. Transfer the skillet to the oven and bake for 12-15 minutes until the internal temperature reaches 165°F. I prefer to sear first because it creates a flavorful crust that adds depth to the final salad.

While the chicken bakes, heat the remaining 0.5 tablespoon of olive oil in a large skillet over medium-high heat. Add the corn, diced bell pepper, minced onion, and jalapeño to the hot pan and sauté for 8-10 minutes, stirring occasionally, until the corn develops light char marks and vegetables are tender-crisp. This caramelization adds sweetness and depth that makes the salad much more interesting than raw vegetables.

Remove the chicken from the oven and let it rest for 5 minutes on a cutting board. Using two forks or your hands, shred the chicken into bite-sized pieces. This resting step is important because it keeps the meat juicy rather than dry and stringy.

In a small bowl, whisk together the yogurt, mayonnaise, lime zest, lime juice, paprika, smoked paprika, chili powder, and cumin until smooth and well combined. Taste and adjust the lime juice or spices to your preference. This creamy, tangy dressing is the flavor backbone of the salad.

In a large bowl, combine the shredded chicken from Step 4, charred vegetables from Step 3, the dressing from Step 5, cilantro, and crumbled cotija cheese. Toss gently until everything is evenly coated and mixed together. I like to reserve about 2 tablespoons of cotija to sprinkle on top just before serving so it stays crumbly and adds a nice textural contrast. Serve immediately or refrigerate until ready to eat.