Step 1:
If using fresh chicken breasts, pat them dry and season evenly with salt, pepper, chili powder, smoked paprika, and cayenne pepper (if using). Let rest for 10 minutes to absorb flavors.

Step 2:
Heat a grill pan or skillet over medium-high heat and add a little oil. Cook the chicken for about 5-7 minutes on each side until fully cooked and nicely charred. Remove from heat, let rest for a few minutes, then slice or dice the chicken into bite-sized pieces.

Step 3:
In a separate skillet, melt butter over medium heat. Add the corn kernels and garlic, sautéing until the corn is slightly charred and fragrant, about 5-7 minutes.

Step 4:
Remove the corn from heat and stir in the Mexican crema (or sour cream), crumbled Cotija cheese, lime juice, salt, and pepper. Mix until creamy and well combined.

Step 5:
To assemble, place cooked rice as the base in each bowl.

Step 6:
Top the rice with grilled chicken pieces and a generous scoop of the creamy street corn mixture.

Step 7:
Add optional slices of avocado, jalapeño, and shredded lettuce or cabbage for added texture and freshness.

Step 8:
Garnish with fresh cilantro and an extra squeeze of lime juice if desired.