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Mix the chicken seasoning together in a small bowl (or use your go-to Mexican chicken seasoning). Coat the chicken breasts in olive oil before adding the seasoning blend.
Once the chicken is evenly coated in the seasoning, air fry at 375ºF for 15-18 minutes or until 165ºF internally. Let the chicken rest for 5 minutes before slicing.
While the chicken cooks, add the frozen corn, cottage cheese, jack cheese, green chiles, and broth to a blender. Blend until completely smooth before transferring to a saucepan over medium-low heat.
Bring the broth to a simmer, stirring often. If the broth starts to bubble at all, reduce the heat to low and keep warm until ready to serve. Add the salt and pepper to taste before serving.
To make 6 servings, each bowl gets 1 cup of steamed rice, ½ an air fried chicken breast, and about ¾ cup (180g) of the broth. Garnish with the jalapeño salsa or fresh cilantro, lime juice, and hot sauce or salsa macha.