Start by roasting 1 cup of corn in a skillet with a drizzle of olive oil and a dash of chili powder until it’s golden brown and slightly caramelized, about 5-7 minutes.

While the corn is roasting, finely dice 1/4 cup of red onion.

In a large mixing bowl, combine the roasted corn, diced red onion, 1 cup of black beans, 1 tablespoon of taco seasoning, 3 cups of shredded chicken, 1/2 cup of Greek yogurt, 1/3 cup of finely chopped cilantro, 1 whole diced avocado, the juice of 1 squeezed lime, and 1 teaspoon of salt.

Gently mix all the ingredients together until evenly coated.