In a medium pot, place boneless, skinless chicken breasts and season them with kosher salt and black pepper. Fill the pot with enough water to cover the chicken. Bring to a boil over medium-high heat, reduce heat, and simmer for 15-20 minutes until cooked through. Shred chicken into bite-sized pieces.

In a mixing bowl, combine Greek yogurt, lime juice, cumin, chili powder, smoked paprika, salt, black pepper, and cayenne pepper. Whisk until smooth.

In a large mixing bowl, combine shredded chicken, black beans, corn, red bell pepper, red onion, and cilantro. Pour the dressing over and stir gently to coat.

Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.