Cook the Chicken:

• Preheat a skillet over medium heat and add olive oil.
• In a small bowl, mix chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper.
• Rub the spice mix over the chicken breasts.
• Cook for 5-6 minutes per side until fully cooked (internal temperature of 165°F/75°C).
• Squeeze lime juice over the chicken, remove from heat, and let rest for 5 minutes before slicing.

Cook the Rice:

• Rinse the rice under cold water until the water runs clear.
• In a pot, bring water or chicken broth to a boil. Add salt and butter.
• Stir in the rice, reduce heat to low, cover, and simmer for 15 minutes.
• Remove from heat and let sit for 5 minutes before fluffing with a fork.

Prepare the Street Corn Topping:

• If using fresh or frozen corn, sauté in a dry skillet over medium-high heat for 3-4 minutes until slightly charred.
• In a bowl, mix corn, mayonnaise, sour cream, chili powder, smoked paprika, and lime juice.
• Stir in cotija cheese and cilantro.

Make the Lime Crema:

• In a small bowl, whisk together sour cream, lime juice, garlic powder, and salt.

Assemble the Bowls:

• Divide cooked rice between bowls.
• Top with sliced chicken and a generous scoop of street corn topping.
• Drizzle with lime crema.
• Garnish with extra cotija cheese, fresh cilantro, and lime wedges.