Step 1: Marinate the Chicken

In a mixing bowl, combine olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Add the diced chicken and toss to coat evenly. Cover and marinate in the refrigerator for 15–30 minutes.

Step 2: Prepare the Street Corn Topping

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the corn kernels and cook for 3–5 minutes until slightly charred. Remove from heat and let cool.
In a mixing bowl, combine charred corn, mayonnaise, sour cream, cotija cheese, chili powder, lime juice, and cilantro. Stir well and set aside.

Step 3: Cook the Chicken

Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 4–5 minutes per side, or until golden brown and cooked through (internal temperature of 165°F or 74°C). Remove from heat and let rest for 5 minutes.

Step 4: Prepare the Rice

In a large bowl, toss the cooked rice with butter, lime juice, and cilantro until well combined. Adjust seasoning with salt if needed.

Step 5: Assemble the Bowls

Divide the cilantro-lime rice among four bowls. Top each with cooked chicken, street corn mixture, and optional toppings like avocado, jalapeños, and extra lime wedges.