Begin by dicing your grilled or roasted chicken, cucumber, and red onion into bite-sized pieces. If using fresh corn on the cob, grill it on medium-high heat until charred, about 10-15 minutes, then let it cool before slicing off the kernels.

In a medium-sized bowl, combine ½ cup of mayonnaise, 2 tablespoons of Greek yogurt, 1 tablespoon of lime juice, and 1 tablespoon of chopped cilantro. Add in 1 teaspoon of smoked paprika, and season with salt and ½ teaspoon of black pepper to taste. Whisk everything together until the mixture is smooth and creamy.

In a large bowl, mix the diced chicken, sweet corn, diced cucumber, and red onion. Pour the creamy dressing over the chicken mixture, ensuring every morsel is coated.

Gently toss the salad with a spatula or large spoon, ensuring that all ingredients are evenly coated in the dressing. Taste the salad and adjust seasoning as needed.

For optimal flavor integration, let your salad chill in the refrigerator for 15-30 minutes before serving.

When ready to serve, transfer the salad to a serving bowl and sprinkle crumbled feta cheese on top if desired.