Preheat oven to 375°F.
Pound chicken breasts to an even thickness. Season chicken with salt, pepper, and 1 teaspoon of the chili powder, then place in a baking dish.
In a bowl, stir together the corn (drained, if using canned), the mayo, sour cream, lime juice, remaining chili powder, and paprika. Spoon mixture over chicken.
Bake, uncovered, until chicken reads 165°F on a thermometer, about 30-40 minutes.
Top with crumbled Cotija, cilantro, and a sprinkle of smoked paprika and serve. Enjoy!
