Season the chicken breasts with 1 tsp each of onion powder, garlic powder, cumin, chili powder, paprika, chicken bouillon, and 1/2 tsp black pepper. Cook in a skillet over medium heat until golden and cooked through. Once done, dice the chicken and set aside.
In a separate pan, roast the drained canned corn until it is golden and charred.
Boil the protein pasta until al dente according to package instructions, then drain.
In a small bowl, prepare the dressing by whisking together the nonfat Greek yogurt, light mayo, chipotle in adobo, lime juice, and the remaining 1 tsp each of onion powder, garlic powder, cumin, chili powder, paprika, along with 1/2 tsp black pepper, Tajín, and salt to taste.
To a large bowl, add the cooked pasta, diced red onion, roasted corn, sliced green onions, diced jalapeño, chopped cilantro, nonfat feta, and the diced chicken.
Pour the dressing over the salad and toss well until everything is evenly coated. Top with extra feta, Tajín, cilantro, and jalapeños if desired.
Cook it hands-free.
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