Dice the grilled or roasted chicken into bite-sized pieces, slice the cucumber into half-moons, and finely chop the red onion. If using fresh corn, grill it over medium heat for about 10 minutes until charred and tender, then cut the kernels off the cob.

In a large mixing bowl, combine the mayonnaise, Greek yogurt, lime juice, chopped cilantro, smoked paprika, salt, and black pepper. Stir the ingredients together until they form a creamy, well-blended dressing.

Add the diced chicken, sweet corn, sliced cucumber, and chopped red onion to the bowl with the dressing. Using a spatula, gently toss everything together until all the ingredients are evenly coated with the creamy dressing.

Cover the salad with plastic wrap or transfer it to an airtight container. Let your salad chill in the refrigerator for about 15-30 minutes.

Just before serving, give it a quick stir to recombine any ingredients that may have settled. Optionally garnish with crumbled feta cheese and a sprinkle of fresh cilantro.