o In a bowl, mix olive oil, lime juice, chili powder, cumin, smoked paprika, salt, and pepper.

o Coat the chicken breasts evenly with the marinade.

o Let them marinate for at least 15 minutes (or up to 2 hours) in the refrigerator.

o Rinse the jasmine rice under cold water until it runs clear.

o In a saucepan, combine the rice and water. Bring to a boil.

o Reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed.

o Remove from heat and let it sit, covered, for 5 minutes.

o Fluff the rice with a fork, then mix in lime juice and chopped cilantro.

o If using fresh corn, grill or sauté until slightly charred; if using frozen, sauté until heated through.

o In a bowl, combine the corn, mayonnaise, lime juice, chili powder, and crumbled cotija cheese.

o Mix until well combined.

o Grill the marinated chicken over medium-high heat for 6-7 minutes per side, or until fully cooked (internal temperature of 165°F).

o Alternatively, pan-sear in a skillet over medium heat with a bit of oil.

o Let the chicken rest for a few minutes before slicing it against the grain.

o Start with a base of cilantro-lime rice in each bowl.

o Arrange sliced chicken on top of the rice.

o Spoon the street corn mixture over the chicken.

o Add desired toppings such as avocado slices, black beans, jalapeños, lime wedges, and chopped green onions.