1. Prepare the Chicken

Start by preparing the chicken breasts. Pat them dry with paper towels to ensure they cook evenly. In a small bowl, combine the olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Rub the spice mixture all over the chicken breasts, making sure they are evenly coated. Squeeze fresh lime juice over the chicken for an extra burst of flavor.

Heat a grill pan or outdoor grill to medium-high heat. Once the grill is hot, add the chicken breasts and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C). The chicken should be golden brown with some grill marks and cooked through. After grilling, let the chicken rest for 5 minutes before slicing it into strips or bite-sized pieces.

2. Grill the Corn

While the chicken is cooking, prepare the corn. Heat a grill or grill pan to medium-high heat. Brush the corn with olive oil to prevent it from sticking to the grill. Grill the corn for 8-10 minutes, rotating it every few minutes until the kernels are slightly charred and golden. You may want to char the corn a little more for extra flavor.

Once grilled, remove the corn from the grill and set it aside to cool for a few minutes. Once cool enough to handle, use a sharp knife to cut the kernels off the cob, ensuring you get as much of the corn as possible. Set the corn aside for the street corn mixture.

3. Make the Street Corn Mixture

In a medium bowl, combine the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper. Stir well to combine until the mixture is smooth and creamy.

Add the grilled corn kernels to the bowl with the creamy mixture, stirring gently to coat the corn evenly with the sauce. Sprinkle in the crumbled cotija cheese and mix until the cheese is incorporated into the corn mixture. Taste and adjust the seasoning if needed. If you prefer a bit more spice, feel free to add extra chili powder or a pinch of cayenne pepper. Garnish with freshly chopped cilantro.

4. Cook the Rice

While the chicken and corn are cooking, prepare the rice. In a medium saucepan, bring 2 cups of water or chicken broth to a boil. Add a pinch of salt, then stir in the rice. Cover and reduce the heat to low, allowing the rice to simmer for 18-20 minutes, or until the rice is fully cooked and the liquid is absorbed.

Once the rice is cooked, remove it from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork to separate the grains, making it light and fluffy. This rice will serve as the base for your rice bowls.

5. Assemble the Bowls

To assemble your Street Corn Chicken Rice Bowls, start by spooning a generous portion of the rice into each bowl. Top the rice with a portion of the grilled chicken and a heaping scoop of the creamy street corn mixture. Feel free to pile on the toppings and add extra lime wedges for a burst of citrus.

Garnish with freshly chopped cilantro for added flavor and color. If you enjoy extra crunch, consider topping the bowls with crushed tortilla chips. Serve with lime wedges on the side for those who love a zesty kick.

6. Serve and Enjoy

Once your bowls are assembled, they’re ready to serve! These Street Corn Chicken Rice Bowls are best enjoyed immediately while the chicken is warm and the flavors are fresh. The combination of smoky grilled chicken, creamy corn, and flavorful rice makes for a satisfying and hearty meal that is sure to please everyone at the table.