Marinate the Chicken:
In a small bowl, mix the olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.

Place the chicken in a resealable bag or shallow dish and pour the marinade over. Marinate for at least 30 minutes or up to 4 hours in the refrigerator.

Cook the Chicken:
Preheat a grill or grill pan over medium-high heat. Grill the chicken for 6-8 minutes per side, until the internal temperature reaches 165 degrees. Let the chicken rest, then slice into thin strips.

Prepare the Rice:
In a bowl, toss the cooked rice with lime juice and cilantro.

Prepare the Street Corn:
If using fresh corn, grill the cobs until charred, then cut off the kernels. For frozen or canned corn, add a drop of oil to a dry fry pan, heat skillet to medium-high heat and add corn in an even layer. Let kernels sit for 1-2 minutes (do not stir) or until lightly browned, then stir one more time to brown overall. If the pan is too hot, the kernels will start to pop.

In a bowl, mix mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and cotija cheese. Stir in the warm corn and cilantro until fully coated.

Assemble the Bowls:
Divide the cilantro-lime rice into 4 bowls. Top with sliced chicken and one-fourth of the street corn.
Add optional toppings like avocado, tomatoes, jalapeños, extra cheese, and lime wedges. Drizzle with Sriracha, for even more flavor and a little kick.

Serve warm with extra lime wedges for a fresh squeeze of citrus.