Cook the chicken breast until the internal temperature reaches 165°F (74°C). Let it cool slightly, then shred using two forks. Set aside to cool completely.
In a large mixing bowl, combine the corn kernels, black beans, diced red bell pepper, finely chopped red onion, and fresh chopped cilantro.
Add the cooled shredded chicken to the vegetable mixture, gently folding it in.
In a small bowl, whisk together the lime juice, olive oil, and chipotle mayo until smooth and well combined. Season with salt and freshly ground black pepper to taste.
Pour the dressing over the chicken and vegetable mixture, making sure to distribute it evenly.
Toss everything gently to coat all ingredients with the dressing.
If using optional ingredients like avocado, cherry tomatoes, cheese, or jalapeño, fold them in now.
Taste and adjust seasonings as needed.
For best flavor development, refrigerate for at least 30 minutes before serving, or serve immediately at room temperature.
Just before serving, garnish with additional fresh cilantro and crushed tortilla chips if desired.
