Begin by dicing the grilled or roasted chicken into bite-sized pieces. If using fresh sweet corn, grill it for about 10 minutes until slightly charred, then let it cool before slicing the kernels off the cob. For convenience, you may opt for canned corn. Dice the cucumber and red onion, ensuring that the cucumber is seedless for a better crunch.

In a medium bowl, whisk together the mayonnaise, Greek yogurt, lime juice, smoked paprika, salt, and black pepper. Keep whisking until the mixture is smooth and creamy, which should take about 1-2 minutes.

In a large mixing bowl, combine the diced chicken, grilled corn, cucumber, red onion, and chopped cilantro. Use a spatula or wooden spoon to gently stir the ingredients together.

Pour the creamy dressing over the combined ingredients in the large bowl. Gently toss everything together until the dressing coats all the components evenly.

Allow the salad to rest for 10-15 minutes in the refrigerator to let the flavors meld beautifully. Serve it cold or at room temperature.