Take the meat off the chicken and discard the skin. Cut the white and dark meat into bite-sized pieces before adding the chicken to a large mixing bowl.
Add the black beans, corn, red onion, cilantro, Greek yogurt, salt, pepper, garlic powder, and onion powder to the same bowl. Stir everything together until combined and evenly coated.
Allow the chicken salad to sit in the fridge for at least 30 minutes to allow the flavors to marry together.
Serve chilled on bread for a chicken salad sandwich, in lettuce leaves for a lettuce wrap, or with crackers for a yummy appetizer dip.
For the corn, you can either boil 2 ears of corn and then cut off the kernels once cooled or drain a 15-ounce can of corn kernels and use that. Fresh cooked definitely tastes best, but canned is a great option when you're in a hurry.