Marinate 4.5 lbs chicken thighs with 1 can chipotles in adobo, Freak Daddy's Seasoning, cumin, and oregano
Cook the marinated chicken thighs
Cook 2 cups white rice
Combine 3 cans corn, 16 oz Greek yogurt, ¼ cup light mayo, 3 oz cotija cheese, 1-2 jalapeños, cilantro, juice of 1 lime, and juice of ½ lemon to make street corn
Assemble bowls with 4-6 oz cooked chicken thighs, approximately 1 cup rice, and ½ cup street corn per portion
