Step 1: Prepare the Chicken

1. Season the chicken with chili powder, garlic powder, paprika, salt, and pepper.
2. Heat a skillet or grill pan over medium-high heat with a bit of olive oil.
3. Cook the chicken for about 6-7 minutes per side until fully cooked and juices run clear.
4. Remove from heat and let rest before slicing.

Step 2: Prepare the Street Corn

1. If using fresh corn, cut kernels off the cob. If using frozen or canned corn, drain and pat dry.
2. Heat a skillet with butter or oil over medium-high heat and add the corn.
3. Cook for about 5 minutes until slightly charred, stirring occasionally.
4. Remove from heat and mix with mayonnaise, sour cream, lime juice, and crumbled Cotija cheese.

Step 3: Assemble the Bowl

1. Add a scoop of cooked rice to the bottom of a bowl.
2. Place the sliced chicken on one side.
3. Spoon the creamy street corn mixture on top.
4. Garnish with chopped cilantro, green onions, and jalapeño slices.
5. Drizzle extra lime juice or hot sauce if desired.