Heat a skillet over high heat until shimmering. Add fresh corn kernels and cook, stirring occasionally for about 3-5 minutes, or until fully blistered and charred.

While the corn is charring, shred the cooked chicken breast into fine pieces.

In a mixing bowl, combine Greek yogurt, lime juice, lime zest, and chili powder. Whisk until smooth.

Fold the shredded chicken and charred corn into the dressing and mix until evenly coated.

Allow the salad to sit at room temperature for about 5 minutes before serving.

Transfer the salad into a bowl and garnish with crumbled feta and smoked paprika.