Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.

When the oil shimmers, add the corn kernels in an even layer. Let them sit, undisturbed, for 3 to 4 minutes so they char and caramelize.

Stir and cook another 2 minutes until you hear a satisfying sizzle and the aroma turns sweet and toasty.

Transfer the charred corn to a bowl. Stir in a pinch of salt, the lime zest, and half the cilantro.

In the same skillet, add the remaining tablespoon of oil.

Toss the chicken pieces with smoked paprika, cumin, chili powder, garlic powder, salt, and pepper.

When the oil is hot, add the chicken in a single layer. Let it sear for 3 to 4 minutes without moving.

Flip the chicken and cook another 3 to 5 minutes until cooked through and juices run clear.

While the chicken cooks, whisk together the Greek yogurt, mayonnaise, honey, lime juice, and jalapeño to make the crema.

Taste and adjust—add more lime for brightness or a pinch of honey for balance.

Divide rice among bowls. Top with a generous scoop of charred corn, then the warm spiced chicken.

Drizzle with crema, sprinkle with crumbled cotija, red onion, and remaining cilantro.

Finish with a squeeze of lime and a light dusting of smoked paprika.