Start by cooking your rice according to the package instructions. Rinse the rice thoroughly until the water runs clear to avoid a sticky texture. Bring water to a boil, add the rice, cover, and simmer for about 15-20 minutes until fluffy. Once done, fluff with a fork and set aside, keeping it warm.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season boneless skinless chicken thighs with taco seasoning and place them into the hot skillet. Cook for 6-8 minutes on each side until the chicken is golden brown and no longer pink in the center. Remove from the skillet and cover to keep warm.

Using the same skillet, add corn kernels and cook over medium-high heat for about 4-6 minutes. Stir occasionally until the corn develops a nice char and deepens in flavor. Squeeze lime juice over the corn and sprinkle with chili powder, mixing well.

In a small bowl, whisk together ¼ cup mayonnaise, ¼ cup sour cream (or Greek yogurt), the juice of one lime, and a pinch of chili powder until smooth and creamy. Adjust flavors with salt and pepper to taste.

Divide the warm rice among serving bowls. Layer the sliced chicken atop the rice, followed by the charred corn. Drizzle each bowl generously with the creamy lime drizzle, and finish with a sprinkle of cotija cheese and chopped cilantro.