1. Prepare the Chicken

1. In a small bowl, mix the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
2. Rub the chicken breasts with olive oil and lime juice, then coat them evenly with the seasoning mix.
3. Heat a skillet or grill over medium-high heat and cook the chicken for 5-6 minutes per side, or until fully cooked (internal temperature of 165°F / 75°C).
4. Remove from heat, let it rest for 5 minutes, then slice or dice into bite-sized pieces.

2. Make the Street Corn Mixture

1. If using fresh corn, cut the kernels off the cob. If using frozen corn, thaw and drain. If using canned corn, drain and rinse.
2. Heat a skillet over medium-high heat and add the corn. Cook for 3-4 minutes, stirring occasionally, until slightly charred.
3. In a bowl, mix together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and garlic powder.
4. Stir in the charred corn, crumbled cotija cheese, and chopped cilantro. Mix well and set aside.

3. Prepare the Rice Base

1. Cook the rice according to package instructions.
2. Stir in butter or olive oil, salt, garlic powder, and lime juice for extra flavor.

4. Assemble the Bowls

1. Divide the rice evenly among four bowls.
2. Add the sliced chicken on top of the rice.
3. Spoon the Mexican street corn mixture over the chicken.
4. Add optional toppings like sliced avocado, extra cotija cheese, fresh cilantro, jalapeños, or a drizzle of hot sauce.
5. Serve with a lime wedge on the side.

5. Enjoy!

Dig in and enjoy your delicious Street Corn Chicken Rice Bowl while it’s fresh!