Creating a delicious Street Corn Chicken Rice Bowl is straightforward. Follow these steps closely for the best result:

1. Prepare the Chicken: Season the chicken breasts with chili powder, garlic powder, paprika, cumin, salt, and pepper.

1. Grill the Chicken: Heat a grill pan over medium-high heat. Cook the chicken for about 6-7 minutes per side until fully cooked and internal temperature reaches 165°F (75°C). Once done, remove from the heat and let it rest before slicing.

1. Cook the Corn: In the same pan (add a bit more oil if necessary), add the corn kernels. Cook for about 5-7 minutes until they start to char and develop a golden hue.

1. Prepare the Dressing: In a bowl, combine mayonnaise, lime juice, half of the cotija cheese, and season with a pinch of salt and pepper. Mix well until smooth.

1. Combine Ingredients: Once the corn is cooked, fold it into the mayonnaise mixture and mix thoroughly. The dressing should coat the corn evenly.

1. Assemble the Bowls: In each serving bowl, add a scoop of cooked rice. Top it with sliced grilled chicken, then generously add the street corn mixture.

1. Garnish: Sprinkle the remaining cotija cheese over the top, and add fresh cilantro. For an extra kick, toss in slices of jalapeño if desired.

1. Serve: Add lime wedges on the side for squeezing over the bowl just before eating.

These simple steps will lead to an incredible meal that’s sure to please everyone at your table!