In a small dish, stir together 1 ½ teaspoons of the chili powder, 1 teaspoon paprika, ½ teaspoon sugar, ½ teaspoon cumin, ½ teaspoon onion powder, ¼ teaspoon of the salt, ¼ teaspoon garlic powder, and a pinch of cayenne.

Lay the chicken breasts on a cutting board and sprinkle about half of the seasoning mix from step one over the breasts and rub it in a bit. Flip the breasts over and repeat with the other half of the seasoning mix on the other side.

Drizzle 2 teaspoons of the oil into a large sauté pan and bring to medium-high heat. Lay the chicken breasts in a single layer in the pan. Cook for about 4 minutes until golden on the bottom. Flip the breasts and cook for another 3-5 minutes until the chicken is cooked through. Remove the chicken from heat.

Drizzle the remaining teaspoon of oil into a skillet and bring to medium-high heat. Add the corn and cook, allowing it to slightly char/brown, stirring occasionally for 4-5 minutes. Add the remaining ½ teaspoon of chili powder to the corn and stir to coat. Cook for another minute and then transfer the chili-coated corn to a mixing bowl. Add the tablespoon of mayonnaise to the corn and stir until well combined. Add the remaining ⅛ teaspoon salt, the tablespoon of sour cream, and the teaspoon of lime juice and stir together. Add most of the crumbled queso fresco and chopped cilantro (I like to reserve a little of both to sprinkle over the top because it’s pretty)and stir to combine.

Serve each seasoned chicken breast with a ¼ cup of street corn mix over the top.