Preheat oven to 425°F. Line a large sheet pan with foil. Pat chicken thighs completely dry with paper towels. In a small bowl, whisk together olive oil, balsamic vinegar, chili powder, cumin, garlic powder, paprika, salt & pepper. Rub or brush the seasoning mixture over the chicken thighs. Arrange chicken thighs flat on the prepared sheet pan and bake for 15 minutes. Switch to high broil and cook for 7–10 minutes, or until the tops are deeply browned. Remove from oven, tent with foil, and let rest for 5–10 minutes. Dice for the bowls.

Fill a large pot with water and bring to a boil. Once boiling, generously salt the water and add the rice. Boil for 10 minutes, then drain well and return the rice to the dry pot. Cover with a lid and let steam until ready to serve.

Melt 2 tbsp butter in a large skillet over medium heat. Add onion and cook for 4–6 minutes until very soft. Stir in creamed corn, 1 tsp salt, ¼ tsp pepper, & ½ tsp garlic powder. Cook for 2–3 minutes. Add garlic & cook for 30 seconds. Pour in chicken broth & whisk well. Let cool slightly, then carefully transfer to a high-powered blender. Blend for 60–90 seconds or until completely smooth.

In the same skillet, melt another 2 tbsp butter over medium heat. Add frozen corn & a pinch of salt. Sauté until the corn is hot and tender. Reduce heat to low to keep warm.

In a separate medium pot, melt 2 tbsp butter over medium heat. Sprinkle flour over the butter & whisk constantly for 1–2 minutes. Gradually pour in milk, whisking constantly until smooth & slightly thickened. Slowly whisk the blended corn mixture into the cream sauce. Heat until smooth & warmed through. Taste & add more salt if needed.

Assemble: Divide rice & diced chicken among bowls. Ladle creamy corn broth over top, add sautéed corn & finish with plenty of cilantro, green onions & a squeeze of fresh lime.