In a mixing bowl, combine 1 tablespoon of olive oil, 1 tablespoon of lime juice, 1 tablespoon of chili powder, salt, and pepper. Add the chicken breasts, ensuring they are well-coated. Cover the bowl and let the chicken marinate for at least 15 minutes (or longer if time allows).

While the chicken marinates, rinse 1 cup of long-grain rice under cold water to remove excess starch. Cook the rice according to the package instructions, typically using a 2:1 water-to-rice ratio. Once cooked, fluff the rice with a fork and set aside.

Preheat your grill or grill pan to medium heat. Brush the corn with olive oil and place it on the grill. Cook for about 10-15 minutes, turning occasionally, until the corn is charred on all sides. Remove from the grill and let cool slightly before cutting the kernels off the cob.

After the corn is done, place the marinated chicken on the grill. Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C). Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing it into strips.

In a mixing bowl, combine the grilled corn kernels with ¼ cup mayonnaise, ¼ cup sour cream, ¼ cup crumbled cotija cheese, and a squeeze of lime juice. Mix well to coat the corn evenly. Season with additional chili powder, salt, and pepper to taste.

Start by adding a generous scoop of rice to each serving bowl. Top the rice with slices of grilled chicken, then spoon the street corn mixture over the top. Add optional toppings like chopped cilantro, diced avocado, sliced jalapeños, and a drizzle of hot sauce.

Your Street Corn Chicken Rice Bowl is ready to be served! Garnish with extra lime wedges for an added burst of freshness.