Wash and slice 4 Persian cucumbers into thin rounds and place them in a large mixing bowl. Add 1 cup of corn kernels, half a finely diced red onion, and a handful of chopped fresh cilantro. Toss gently until combined.

In a separate bowl, whisk together ½ cup of mayonnaise or Greek yogurt and the juice of 2 limes until smooth. Add 1 teaspoon of chili powder, ½ teaspoon of ground cumin, ½ teaspoon of garlic powder, and salt and black pepper to taste. Blend until creamy.

Pour the creamy dressing over the cucumber mixture in the large bowl. Toss gently with a spatula or tongs to coat the ingredients evenly.

Cover the bowl with plastic wrap or a lid, and refrigerate for 15 to 20 minutes to allow flavors to meld.

Before serving, mix the salad again and garnish with Tajín or extra chili powder, and enjoy!