Begin by grilling or roasting the chicken until it reaches an internal temperature of 165°F, about 20-25 minutes. Once cooked, remove it from heat, let it rest for a few minutes, and dice into bite-sized pieces.

If using fresh corn, grill on medium-high heat for about 10-15 minutes until tender and slightly charred. For canned corn, simply drain and set aside.

Wash and dice the cucumber and chop the red onion into uniform pieces.

In a large mixing bowl, combine diced chicken, corn, cucumber, and red onion. Add mayonnaise, Greek yogurt, lime juice, cilantro, and smoked paprika. Season with salt and black pepper.

Stir gently to combine, being careful not to mash the cucumbers.

Taste the salad and adjust seasoning if necessary. Cover and chill in the refrigerator for about 10-15 minutes before serving.