In a medium bowl, whisk together mayo or Greek yogurt, lime juice, chili powder, garlic powder, cumin, paprika, and salt until smooth and creamy. Set aside.

In a large mixing bowl, combine the shredded chicken, black beans, corn, fresh jalapeño, cherry tomatoes, red onion, and pepitas. Toss gently with a spatula.

Pour the dressing over the chicken mixture and gently fold until well coated.

Serve immediately, or transfer to an airtight container and refrigerate for up to 5 days.