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In a bowl, combine the chicken with the spices, olive oil, garlic and lime juice. Mix well & marinate for as long as your patience can handle.
For even more flavor, char the corn in a hot skillet for 5–7 with a splash of neutral oil before mixing with the remaining street corn ingredients: red onion, jalapeño, avocado, cilantro, cheese, chili lime, salt, pepper, Greek yoghurt, and mayo. Refrigerate.
To a food processor or blender, add all of the Aji Verde ingredients and blend until smooth & vibrant green.
I recommend making rice for the bowls! 2 cups of long grain white rice should do the trick. Once done, fluff with 2 tbsp olive oil, ¼ cup fresh cilantro and a splash of lime juice.
Heat a large pan over medium-high heat & add a drizzle of olive oil. Once hot, add the chicken in batches. Cook for 6 to 8 mins per side until golden & cooked through. Set aside.
Assemble your bowls with the rice, chicken, street corn salad, a generous drizzle of aji verde, extra cotija, and fresh cilantro. Enjoy :)