Street Corn Chicken Rice Bowl

Ingredients:

• For the Chicken:
  1.5 lbs (about 4) boneless, skinless chicken breasts or thighs
  2 tablespoons olive oil
  2 tablespoons lime juice
  2 teaspoons chili powder
  1 teaspoon ground cumin
  1 teaspoon smoked paprika
  1/2 teaspoon garlic powder
  1/2 teaspoon onion powder
  Salt and black pepper, to taste
• For the Street Corn:
• 2 cups corn kernels (fresh, frozen, or canned)
  1 tablespoon mayonnaise
  1 tablespoon sour cream
  1 teaspoon lime juice
  1/2 teaspoon chili powder
  1/4 teaspoon smoked paprika (optional)
  1/4 cup cotija cheese or feta, crumbled
  Fresh cilantro, chopped
• For the Rice:
  2 cups cooked white or brown rice
  1 tablespoon lime juice
  1/4 cup fresh cilantro, chopped
• For Toppings (optional):
  Sliced avocado or guacamole
  Diced tomatoes
  Sliced jalapeños
  Extra crumbled cotija cheese
  Additional lime wedges
  Instructions:

1. Marinate the Chicken:
   In a small bowl, combine olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
   Place the chicken in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
2. Cook the Chicken:
   Preheat your grill or grill pan over medium-high heat.
   Remove the chicken from the marinade and grill for 6-8 minutes per side, until the internal temperature reaches 165°F (75°C).
   Let the chicken rest for a few minutes, then slice into thin strips.
3. Prepare the Street Corn:
   If using fresh corn, grill the cobs until lightly charred, then cut the kernels off. If using frozen or canned corn, heat in a skillet over medium heat until warm.
   In a bowl, mix together mayonnaise, sour cream, lime juice, chili powder, smoked paprika (optional), and crumbled cotija cheese.
   Stir in the warm corn kernels until fully coated. Add fresh cilantro and mix well.
4. Prepare the Rice:
   In a large bowl, toss the cooked rice with lime juice and chopped cilantro until well combined.
5. Assemble the Bowls:
   Divide the cilantro-lime rice evenly among your bowls.
   Top each bowl with sliced chicken and a generous portion of the street corn mixture.
   Add any optional toppings like sliced avocado, diced tomatoes, sliced jalapeños, extra cheese, and lime wedges.
6. Serve:
   Serve the bowls warm with extra lime wedges on the side for a fresh squeeze of citrus. Enjoy!