Street Corn Chicken Rice Bowl

Instructions

1. 1
   Cook rice: combine 1.5 cups rinsed jasmine rice, 2 1/4 cups water, and 1/4 tsp salt. Boil, cover, simmer 12 to 15 minutes, then rest 10 minutes and fluff.
2. 2
   Make marinade: whisk 2 tbsp olive oil, 1 tbsp lime juice, 1 tsp lime zest, 2 tsp chili powder, 1 tsp smoked paprika, 1 tsp cumin, 1 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper.
3. 3
   Marinate chicken: add 1.25 lb chicken thighs to marinade and toss. Let sit 15 minutes or refrigerate up to 8 hours.
4. 4
   Sear chicken: heat a skillet over medium-high with a little oil. Cook thighs 5 to 6 minutes per side until 165 F. Rest 5 minutes, then slice.
5. 5
   Char corn: add 1 tbsp butter or oil to the same skillet. Cook 3 cups corn over medium-high 5 to 6 minutes until charred in spots. Season with a pinch of salt.
6. 6
   Make elote crema: whisk 3 tbsp mayo, 3 tbsp sour cream, 1 minced garlic clove, 1 tbsp lime juice, 1 tsp hot sauce, and 1/2 tsp chili powder.
7. 7
   Toss corn: fold half the crema into the warm corn with half the Cotija and some cilantro.
8. 8
   Assemble: add rice to bowls, then street corn, chicken, avocado, green onions, jalapeño, black beans if using. Drizzle remaining crema, sprinkle Cotija and Tajín, and serve with lime wedges.