Cook the Rice: Rinse the rice under cold water to remove excess starch. In a medium saucepan, combine the rice, chicken broth, and lime juice. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender and liquid is absorbed, about 15-20 minutes. Fluff with a fork and set aside.​

Prepare the Chicken: In a small bowl, mix chili powder, garlic powder, smoked paprika, cumin, salt, and pepper. Rub the spice mixture onto the chicken breasts, then drizzle with lime juice and olive oil.​

Cook the Chicken: Heat a grill or skillet over medium-high heat. Cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Let rest for 5 minutes before slicing.​

Char the Corn: If using fresh corn, brush with olive oil and grill over medium-high heat until slightly charred, turning occasionally. If using canned or frozen corn, heat a skillet over high heat, add olive oil, and cook the corn until charred, stirring occasionally.​

Make the Street Corn Mixture: In a large bowl, combine mayonnaise, Greek yogurt, lime juice, cotija cheese, chili powder, smoked paprika, minced garlic, cilantro, salt, and pepper. Add the charred corn and mix until well coated.​

Assemble the Bowls: Divide the cooked rice among bowls. Top with sliced chicken and a generous scoop of the street corn mixture. Add optional toppings as desired.