Pat chicken dry with paper towels. In a medium bowl, toss chicken with 1 tbsp olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Ensure chicken is evenly coated. Let marinate for at least 10 minutes while you prepare other components.

Rinse 1 cup rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 1.75 cups chicken or vegetable broth. Bring to a boil over high heat, then immediately reduce heat to low, cover tightly with a lid, and simmer for 15-18 minutes, or until all liquid is absorbed and rice is tender. Remove from heat, keeping covered, and let stand for 5 minutes. After resting, fluff with a fork and stir in 1/2 cup chopped fresh cilantro, the juice of 1 lime, and 1/2 tsp salt.

While the rice is cooking, heat a large skillet or cast iron pan over medium-high heat. Add the marinated chicken pieces and cook for 6-8 minutes per side (for chicken thighs) or 5-7 minutes per side (for chicken breasts), until cooked through, nicely browned, and internal temperature reaches 165°F (74°C). Remove chicken from the skillet, tent loosely with foil, and let rest for 5 minutes before slicing against the grain into bite-sized pieces.

In the same skillet used for the chicken (no need to clean), add 1 tbsp olive oil and the 3 cups thawed corn. Cook over medium-high heat for 5-7 minutes, stirring occasionally, until the corn is slightly charred and tender. Remove from heat and transfer the charred corn to a large mixing bowl.

To the charred corn, add 1/4 cup mayonnaise, 1/4 cup sour cream or Mexican crema, 1/4 cup crumbled cotija cheese, the finely minced jalapeño, 1 minced garlic clove, 1/4 cup chopped fresh cilantro, the juice of 1 lime, a pinch of cayenne pepper (if using), 1/2 tsp salt, and 1/4 tsp black pepper. Mix well to combine all ingredients. Taste and adjust seasonings as needed.

In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp fresh lime juice, 2 tbsp chopped fresh cilantro, 1 tbsp honey or agave nectar (if using), 1/2 minced garlic clove, 1/4 tsp salt, and a pinch of black pepper until well combined and emulsified.

Divide the fluffy cilantro-lime rice among 4 serving bowls. Top each portion of rice with a generous scoop of the prepared street corn mixture and the sliced seasoned chicken.

Drizzle each bowl generously with the cilantro-lime dressing.

Garnish with extra crumbled cotija cheese, fresh lime wedges, a dash of hot sauce or chili flakes, and/or slices of avocado, if desired. Serve immediately and enjoy!