Cook the rice. Make your rice according to package directions. For extra flavor, stir in a squeeze of lime and a handful of chopped cilantro when it’s done.

Season the chicken. In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Pat chicken dry and rub with 1 tablespoon oil and the spice mix. Let it sit while you prep the corn.

Char the corn. Heat a large skillet over medium-high with 1 tablespoon oil. Add corn in an even layer. Let it sit undisturbed for 2–3 minutes to get some color, then stir and cook another 2–3 minutes until lightly charred. Transfer to a bowl and let cool slightly.

Make the street corn sauce. In a bowl, whisk mayonnaise, sour cream or Greek yogurt, minced garlic, lime juice, chili powder or Tajín, and a pinch of salt. Stir in the charred corn, cotija, cilantro, and green onion. Adjust lime and salt to taste.

Sear the chicken. In the same skillet, add another drizzle of oil if needed. Cook chicken over medium-high heat 4–6 minutes per side, depending on thickness, until golden and cooked through. Rest 5 minutes, then slice.

Assemble the bowls. Add a scoop of rice to each bowl. Top with sliced chicken and a generous spoonful of the street corn mixture.

Add toppings. Finish with avocado, pickled red onion, jalapeño, extra cotija, cilantro, and a squeeze of lime. A few shakes of hot sauce never hurt.

Taste and adjust. Add a pinch of salt, a crack of pepper, or another splash of lime to make everything pop.