In a bowl, combine chicken pieces with 1 tablespoon lime juice, garlic, cumin, chili powder, 1 tablespoon olive oil, and a pinch of salt and pepper. Let it rest for 5–10 minutes.

Heat a large skillet over medium-high heat and add a touch of oil and the corn kernels. Let them sit without stirring until golden and slightly blistered, about 4–6 minutes.

In the same skillet, add the marinated chicken in a single layer. Sear until golden and cooked through, about 6–8 minutes, tossing at the halfway mark.

In a small bowl, whisk together mayonnaise (or Greek yogurt), remaining lime juice, a pinch of salt, and a little water to thin, if needed. Fold in chopped cilantro and a sprinkle of chili powder.

Spoon warm rice into bowls, top with charred corn and chicken, and drizzle the cilantro-lime crema generously over everything.

Crumble cotija cheese on top and garnish with extra cilantro, lime wedges, and sliced avocado if using.

Serve warm, letting everyone squeeze an extra lime or add a pinch more chili for heat.