Begin by sautéing the chicken breast in a large skillet over medium heat for approximately 7-10 minutes until thoroughly cooked.

Prepare your corn by cutting kernels off the cob, thawing frozen corn, or draining canned corn, and set aside.

In a large mixing bowl, combine the sautéed chicken, prepared corn, halved cherry tomatoes, chopped red onion, and diced avocado and toss gently.

In a separate bowl, whisk together Greek yogurt, lime juice, chili powder, salt, and pepper until smooth.

Pour the dressing over the salad mixture and gently fold together until evenly coated.

Serve immediately, optionally garnishing with freshly chopped cilantro.