This Street Corn Chicken Rice Bowl recipe combines grilled chicken, roasted corn, and seasoned rice into a flavorful and satisfying one-bowl meal.

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1. Season chicken breasts with chili powder, smoked paprika, salt, and pepper.

2. Grill or pan-sear chicken until cooked through, about 6-8 minutes per side, then let rest and slice.

3. In a bowl, mix grilled corn with mayonnaise, sour cream, lime juice, half the cotija cheese, and cilantro.

4. Add salt and pepper to the corn mixture to taste.

5. Divide cooked rice into serving bowls.

6. Top rice with sliced chicken and the corn mixture.

7. Sprinkle remaining cotija cheese and additional cilantro on top.

8. Serve with a lime wedge if desired and enjoy.

For extra heat, add diced jalapeños or a drizzle of hot sauce.

Use leftover rotisserie chicken for a quicker meal prep.

Brown rice or quinoa can be used as substitutes for white rice.