In a large bowl, combine boneless chicken thighs, olive oil, chili powder, cumin, paprika, minced garlic, and fresh lime juice. Mix thoroughly until the chicken is evenly coated in the marinade. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes to infuse the flavors.

Rinse 1 cup of jasmine rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice with 2 cups of chicken broth and a pinch of salt. Bring to a boil over medium heat, then reduce to low, cover, and simmer for 15-20 minutes until the rice is fluffy and the liquid is absorbed. Stir in chopped cilantro and lime juice for added flavor.

While the rice cooks, prepare the corn. Preheat a grill or grill pan over medium-high heat. If using fresh corn, remove the husks and silk, and place the ears on the grill. Cook for about 10-12 minutes, turning occasionally, until evenly charred. Once done, let the corn cool slightly, then cut the kernels off the cob and mix with mayonnaise and half the chili powder in a bowl.

Preheat your grill or skillet over medium-high heat. Remove the marinated chicken thighs from the bowl and place them on the grill. Cook for about 7-10 minutes on each side, or until the chicken is golden brown and reaches an internal temperature of 165°F. Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes before slicing.

In a small bowl, combine Mexican crema (or sour cream), lime juice, and a pinch of salt. Stir until smooth and well-mixed.

To create your Smoky Street Corn Chicken Rice Bowl, add a generous portion of the cilantro-lime jasmine rice to each bowl. Top with sliced grilled chicken, a heap of charred corn, crumbled cotija cheese, and a drizzle of lime crema. Garnish with fresh cilantro and lime wedges for an extra burst of flavor, and serve immediately.