Heat a large skillet over high heat and add a drizzle of oil (about 1 tablespoon). Pat the corn kernels dry with a paper towel, then add them to the hot skillet. Cook undisturbed for 2-3 minutes until deeply charred on one side, then stir and cook another 2-3 minutes until evenly charred. Remove from heat and set aside to cool.

In a small bowl or directly in your serving bowl, whisk together the mayonnaise, sour cream, smoked paprika, cumin, chili powder, honey, salt, pepper, lime zest, and lime juice until smooth. Taste and adjust seasonings, adding more lime juice or salt as needed.

To the serving bowl with the dressing (or transfer dressing to a large bowl if made separately), add the shredded chicken, charred corn, black beans, diced bell pepper, cherry tomatoes, sliced scallion, cilantro, and shredded pepper jack cheese. Toss gently with a spatula until everything is evenly coated and creamy.

Top with sliced avocado just before serving. Serve with tortilla chips for dipping, or scoop into lettuce cups, wraps, or over cucumber slices. This salad also works great as a sandwich filling.