Street Corn Chicken Rice Bowl (Ready in 35 Minutes)

Ingredients

• 1 1/2 lb (680 g) boneless skinless chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lime juice
• 3 cups (450 g) corn kernels, fresh or frozen
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream or Mexican crema
• 1/3 cup (50 g) crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 2 tablespoons thinly sliced green onion
• 1 small jalapeno, seeded and minced (optional)
• 1/2 teaspoon chili powder
• Salt
• black pepper
• 1/3 cup (80 g) mayonnaise
• 1/3 cup (80 g) sour cream or Mexican crema
• 2 tablespoons fresh lime juice
• 1/2 teaspoon Tajin seasoning or chili powder
• 1/4 teaspoon garlic powder
• 1-2 tablespoons water or milk to thin
• 4 cups cooked rice, warm
• 1 ripe avocado, diced
• Extra cotija cheese, for topping
• Fresh cilantro and lime wedges