Start by preparing the vegetables. Dice the small potatoes and carrots into uniform pieces to ensure even cooking and a pleasant bite. Once diced, place them in a bowl.

Next, add the frozen peas and corn to the bowl with the potatoes and carrots. No need to thaw; these will blend well as the salad comes together.

Now, shred the cooked chicken into bite-sized pieces and add it to the vegetable mix.

Dice the avocado and gently fold it into the mixture.

Finely chop the red onion and add it to the salad.

Dice the green onions and chop the cilantro, then add both to the mixing bowl.

In a separate bowl, combine the mayonnaise, sour cream, lime juice, jalapeño brine, cumin, chili powder, salt, and pepper. Whisk together until smooth.

Pour the dressing over the salad mixture. Use a spatula or spoon to gently fold the dressing into the salad, ensuring everything is coated evenly.

Let the salad rest for a few minutes before serving to allow the flavors to meld.

Serve the salad in individual bowls or on a platter, garnished with pickled jalapeños if desired.