In a bowl, combine boneless chicken thighs with olive oil, chili powder, cumin, paprika, minced garlic, lime juice, salt, and pepper. Cover and let the chicken marinate in the refrigerator for at least 30 minutes.

In a medium pot, combine jasmine rice and chicken broth, bringing it to a gentle boil. Reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender. Fluff the rice and mix in cilantro and lime juice.

Grill fresh corn on medium-high heat for about 8–10 minutes or use frozen corn sautéed until heated through. Toss grilled corn in a bowl with mayonnaise, chili powder, and a pinch of salt.

Preheat the grill or skillet. Cook the marinated chicken for 6–7 minutes on each side until golden brown and cooked through. Let it rest for 5 minutes before slicing.

In a small bowl, mix sour cream, lime juice, and a pinch of salt until smooth. Set aside.

Assemble your bowl with jasmine rice, sliced chicken, charred corn, cotija cheese, lime crema, cilantro, and lime wedges.