Preheat your grill or grill pan to medium-high heat (around 400°F). Rub chicken breasts with olive oil and season with chili powder, smoked paprika, garlic powder, salt, and black pepper.

Grill the seasoned chicken breasts for 6-7 minutes on each side until cooked through (internal temperature of 165°F). Let rest for 5 minutes before slicing.

Prepare the corn by cutting kernels off fresh cobs or ensuring frozen corn is thawed. Heat a skillet over medium-high heat, add olive oil, and sauté corn for about 5 minutes until lightly charred.

In a mixing bowl, combine mayonnaise, sour cream, and lime juice. Stir until smooth and creamy.

To assemble each bowl, start with a base of warm cooked rice, layer with sliced grilled chicken, sautéed corn, sprinkle with cotija cheese, drizzle with lime crema, and garnish with cilantro.

Serve immediately, optionally with lime wedges on the side for extra zest.