Prep all vegetables and chicken: dice bell peppers, corn, black beans, and avocado.
In a small bowl, whisk together Greek yogurt, chipotle in adobo, adobo sauce (from the can), lime juice, cumin, salt, and pepper. Set aside.
Heat olive oil in a skillet over medium-high heat. Season chicken breasts with smoked paprika, salt, and pepper.
Cook the chicken breasts for 5-6 minutes per side or until fully cooked. Let rest for a few minutes, then slice into strips.
In a large bowl, combine romaine, corn, black beans, bell peppers, and cilantro (if using).
Top the salad with sliced chicken and avocado.
Ladle the chipotle dressing over the salad or serve it on the side.
Mix well and serve warm or at room temperature, optionally with tortilla chips or a squeeze of lime.