Pat chicken breasts dry. Season with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 6-8 minutes per side, or until internal temperature reaches 165°F (74°C). Remove chicken from skillet, let rest for 5 minutes, then shred or dice into bite-sized pieces. Set aside to cool.

In the same skillet (or a clean one), add the 3 cups corn kernels. Cook over medium-high heat for 5-7 minutes, stirring occasionally, until kernels are lightly charred and tender-crisp. Transfer to a large mixing bowl and let cool slightly.

Add the diced cucumbers and finely diced red onion to the mixing bowl with the corn.

In a small bowl, whisk together mayonnaise, sour cream, lime juice, minced garlic, chili powder, cumin, and a pinch of cayenne (if using). Season with salt and black pepper to taste.

Add the cooled shredded chicken and chopped cilantro to the bowl with the corn and cucumber. Pour the creamy dressing over the ingredients. Gently toss until everything is well combined and coated.

Cover the bowl and refrigerate the chicken salad for at least 20-30 minutes to allow the flavors to meld.

Before serving, stir the salad again. Garnish generously with crumbled cotija cheese and extra chopped cilantro. Serve chilled with lime wedges on the side. This salad is delicious on its own, in lettuce cups, or as a sandwich filling.