Step 1

Preheat the oven to 400F.

Step 2

Chop the red bell pepper and red onion.

Step 3

Seed and chop the jalapeno.

Step 4

Add the chopped pepper, onion and jalapeno to a sheet pan. Next, add the frozen corn to the sheet pan.

Step 5

Spray the vegetables with olive oil spray and season with 1/2 tsp kosher salt.

Step 6

Roast for about 20-25 minutes or until the vegetables are tender and slightly caramelized.

Step 7

Remove the vegetables from the oven and allow to cool.

Step 8

In the meantime, add the mayo, yogurt, zest and juice of the lime, cumin, paprika, 1/2 tsp kosher salt, and chili powder to a bowl.

Step 9

Whisk to combine the ingredients.

Step 10

Chop the cooked chicken. Add the chopped chicken to the bowl along with the roasted vegetables.

Step 11

Chop the scallions and cilantro and add them to the bowl.

Step 12

Toss the ingredients to thoroughly coat them with the dressing.

Step 13

Top with the sprinled Cotija cheese.