If not using pre-cooked chicken, preheat your grill or oven to medium-high heat (about 375°F). Grill or roast your chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F. Once cooked, remove it from heat, let it rest, and then dice it into bite-sized pieces.

Wash and dice the cucumber into bite-sized pieces. If using canned corn, drain it well. Finely chop the red onion and cilantro, then soak the onion in cold water for about 10 minutes.

In a large mixing bowl, combine mayonnaise, Greek yogurt, and lime juice. Add smoked paprika, salt, and pepper to taste, whisking until smooth.

Add chopped chicken, sweet corn, cucumber, soaked onion, and cilantro to the bowl with the dressing. Gently toss to coat all ingredients.

Cover the bowl with plastic wrap or a lid, and refrigerate for 15 to 30 minutes to allow flavors to meld.

Scoop the chilled salad into serving bowls and sprinkle crumbled feta cheese on top if desired.