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Season the diced chicken with chili powder, salt, and pepper. Heat the olive oil in a skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 6-8 minutes, stirring occasionally. Remove from heat and set aside.
In a small bowl, mix together the sour cream, mayonnaise, minced garlic, and paprika to make a tangy, creamy dressing. Set aside.
To assemble the rice bowls, start by layering the cooked rice at the bottom of each bowl. Top the rice with the cooked chicken and corn kernels.
Drizzle the sour cream dressing over the top, then sprinkle with chopped cilantro and crumbled cotija cheese.
Serve the bowls with lime wedges on the side for squeezing over the top to add a burst of freshness.