Tasty Street Corn Chicken Bowl

Instructions

1. 1
   In a large bowl, combine chicken thighs, chili powder, smoked paprika, garlic powder, cumin, salt, and 1 tablespoon olive oil. Toss to coat evenly.
2. 2
   Heat a skillet or grill pan over medium-high heat. Add chicken and cook 5–6 minutes per side, until well browned and internal temperature reaches 165°F. Set chicken aside to rest, then slice.
3. 3
   Add remaining 1 tablespoon olive oil to the pan. Add corn kernels, and sauté over high heat 3–4 minutes until they develop a light char. Remove from heat and cool for a minute or two.
4. 4
   In a mixing bowl, whisk together mayonnaise, Greek yogurt or crema, lime juice, Cotija cheese, cilantro, jalapeño, green onions, and black pepper. Fold in charred corn until well coated.
5. 5
   To serve, divide cooked rice into bowls. Arrange sliced chicken on top, then pile on the creamy street corn mixture. Garnish with more Cotija, cilantro, and lime wedges.