Heat a small drizzle of oil in a cast-iron skillet over high heat until shimmering. Add the corn kernels (make sure they are patted very dry) and spread into an even layer. Let cook undisturbed for about 5 minutes, until charred and blackened in spots, stirring once halfway through. Transfer to a plate and let cool slightly.

In a large serving bowl (or a separate mixing bowl), whisk together the mayonnaise, sour cream, smoked paprika, cumin, chili powder, honey, salt, pepper, lime zest, and lime juice until smooth and creamy. Taste and adjust seasoning – add more lime juice or honey to your liking.

Add the shredded chicken, charred corn, black beans, diced bell pepper, quartered tomatoes, sliced scallion, chopped cilantro, and shredded pepper jack cheese to the bowl with the dressing. Toss everything gently until all ingredients are evenly coated and the salad looks creamy.

Top the salad with sliced avocado just before serving. Serve with tortilla chips as a dip, or spoon into lettuce cups, wraps, or sandwich bread. This salad also works well over cucumber slices or in a whole-wheat pita.