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Dice the chicken into small pieces. Combine taco seasoning in a small bowl and set aside.
To make the pico de gallo, set 3 tablespoons of the diced onion aside and place it in a bowl with tomato, cilantro, 2 teaspoons lime juice, ¼ teaspoon salt. Set aside.
Add oil to a large skillet over medium-high heat. When hot, add the chicken and cook until it starts to brown, 2 to 3 minutes.
Add the remaining onion, poblano pepper and taco seasoning to the skillet and cook until it softens, 2 to 3 minutes. Add ½ cup water and corn. Cook 1 to 2 minutes then remove from heat.
Divide rice in 4 bowls, top with chicken, cheese, pico de gallo and optional sour cream.