Begin by grilling or roasting the chicken until fully cooked and golden brown, about 6–8 minutes per side. If using fresh corn, grill it until slightly charred, around 5–7 minutes. Meanwhile, dice the cucumber and red onion into uniform pieces, ensuring a satisfying crunch in each bite. Set all ingredients aside as they cool.

In a large mixing bowl, add the diced grilled chicken, sweet corn (grilled or canned, well-drained), diced cucumber, and red onion. Gently toss everything together with your hands or a spatula until evenly distributed.

In a separate small bowl, combine mayonnaise, Greek yogurt, lime juice, chopped cilantro, smoked paprika, salt, and pepper. Whisk until it becomes smooth and creamy.

Pour the dressing over the chicken and vegetable mixture. Gently fold the ingredients together with a spatula until well-coated.

Taste the salad and adjust the seasoning, adding more salt or pepper if necessary. Let the salad sit for approximately 10 minutes to allow the flavors to meld.

After letting the salad rest, give it a final stir before serving. If desired, garnish with crumbled feta cheese. Serve chilled or at room temperature.