Step 1: Cook the Cilantro-Lime Rice
Cook the rice according to package directions using the 2 cups of water. Once cooked, fluff it with a fork and stir in the fresh lime juice, chopped cilantro, and a pinch of salt. Set aside to cool slightly.

Step 2: Cook and Season the Chicken
Pat the chicken dry and rub it with olive oil. Combine the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper in a small bowl. Rub the spice mixture evenly over the chicken. Grill, pan-sear, or bake the chicken at 400°F (200°C) for 6-7 minutes per side, or until cooked through. Let it rest for 5 minutes before slicing into strips or cubes.

Step 3: Char the Corn
This is the most important step for flavor! Heat a large cast-iron skillet or grill pan over high heat. Add the corn kernels (if using fresh, you can grill the whole ears first for extra char, then cut off the kernels) and cook, stirring occasionally, for 8-10 minutes until the corn is tender and has developed charred, blackened spots.

Step 4: Make the Creamy Street Corn Sauce
In a large bowl, whisk together the Mexican crema, mayonnaise, lime juice, chili powder, smoked paprika, and minced garlic. This is your signature creamy sauce.

Step 5: Combine the Street Corn Salad
Add the charred corn kernels to the bowl with the creamy sauce. Gently fold in the crumbled cotija cheese, chopped cilantro, and diced jalapeño (if using) until everything is well coated. Taste and adjust seasoning with salt.

Step 6: Assemble the Bowls
Divide the warm cilantro-lime rice among four bowls. Top with a layer of the sliced, seasoned chicken. Spoon a generous amount of the street corn salad over the chicken.

Step 7: Garnish and Serve
Garnish each bowl with sliced avocado, a sprinkle of extra cotija cheese, and fresh cilantro leaves. Serve immediately with lime wedges on the side for squeezing over the top.