Creating this incredible Chicken Avocado Corn Salad is a breeze if you follow these simple steps:

1. Cook the Chicken: If starting from raw chicken, season it with salt, pepper, and cumin. Cook in a skillet over medium heat until fully cooked, around 6-7 minutes per side. Let it cool, then shred or dice.

2. Prep the Vegetables: Chop the avocado, red bell pepper, red onion, and cherry tomatoes, and set them aside.

3. Prepare the Corn: If using fresh corn, boil or grill it on the cob and then slice off the kernels. If using frozen corn, cook it per package instructions. Canned corn should be drained and rinsed.

4. Mix Ingredients: In a large mixing bowl, combine the cooked chicken, avocado, corn, red bell pepper, red onion, cherry tomatoes, and chopped cilantro.

5. Make the Dressing: In a small bowl, whisk together olive oil, lime juice, cumin, salt, and pepper.

6. Combine Salad and Dressing: Pour the dressing over the salad mixture and gently toss until everything is well coated.

7. Taste and Adjust: Sample the salad and adjust seasoning if needed. Adding extra lime juice or salt can enhance the flavors.

8. Serve Immediately or Chill: For the best flavor, serve immediately. Alternatively, let it chill in the refrigerator for 15-30 minutes to allow the flavors to meld.