Begin by washing and slicing the Persian cucumbers into thin rounds. In a large mixing bowl, combine the cucumber slices with sweet corn kernels, finely diced red onion, and chopped fresh cilantro. Mix well.

In a separate medium bowl, whisk together mayonnaise or Greek yogurt, lime juice, chili powder, ground cumin, garlic powder, salt, and black pepper until smooth and creamy.

Pour the creamy dressing over the cucumber mixture in the large bowl. Toss everything together gently until all vegetables are evenly coated.

Cover the salad and refrigerate for 15–20 minutes to enhance the flavors.

Before serving, gently stir the salad and sprinkle with Tajín or extra chili powder for added flavor.