In a small bowl, whisk together ½ cup of sour cream (or Greek yogurt), the juice of one lime, 2 tablespoons of olive oil, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and a pinch of salt and pepper. Continue whisking until smooth and creamy. Set aside.

In a large mixing bowl, add 2 cups of shredded cooked chicken, 1 can of rinsed and drained black beans, and 1 cup of corn. Next, add 1 diced red bell pepper, ½ finely chopped red onion, 1 cup of halved cherry tomatoes, 1 diced avocado, and ¼ cup of chopped fresh cilantro.

Pour the prepared dressing over the salad mixture. Gently toss until everything is evenly coated.

Sprinkle 1 cup of shredded cheese over the top. If desired, add crumbled tortilla chips right before serving. Chill for at least 30 minutes before serving.

After chilling, give another gentle toss and serve on a bed of greens, in wraps, or as a topping for baked potatoes.