Drain and prep your proteins. Open canned chicken and drain very thoroughly—squeeze out excess liquid with paper towels. Alternatively, shred rotisserie chicken into bite-sized pieces. Drain and rinse black beans thoroughly under cold running water. Drain corn well and thaw if frozen.

Prep your fresh ingredients. Dice red bell pepper into small uniform pieces. Dice red onion finely. Chop fresh cilantro. Squeeze fresh lime juice into a small bowl.

Combine the base in a large bowl. Add drained chicken, corn, black beans, diced bell pepper, diced onion, and cilantro to a large mixing bowl.

Make the dressing and combine. In a small bowl, mix mayo or Greek yogurt with fresh lime juice. Add hot sauce or chipotle sauce—start with 1 tablespoon and add more if you want extra heat. Stir until smooth. Add cumin, smoked paprika, salt, and pepper to the salad mixture. Pour dressing over everything and stir thoroughly until all ingredients are well coated.

Add avocado and chill (optional). Dice avocado into chunks and gently fold into salad just before serving to keep fresh and prevent browning. If time permits, refrigerate for 15 minutes to let flavors meld.

Serve and enjoy! Serve with tortilla chips and scoop like guacamole, pile onto crostini, tuck into lettuce cups or wraps, or eat straight from the bowl.