1. Heat olive oil in a large skillet over medium heat.

2. Add diced onion and garlic, cooking until softened, about 2 minutes.

3. Add ground chicken, breaking it up with a spoon, and cook until browned, about 5–7 minutes.

4. Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Cook for another minute until fragrant.

5. Mix in the drained Mexican-style corn, diced tomatoes, and black beans (if using). Cook for 3–4 minutes until everything is heated through.

6. Reduce heat to low, stir in sour cream (or Greek yogurt), and shredded cheese until melted and creamy.

7. Remove from heat and stir in lime juice and fresh cilantro.

8. Serve warm with tortillas, over rice, or as a dip with tortilla chips.