In a bowl, combine the boneless chicken thighs with olive oil, chili powder, cumin, paprika, minced garlic, lime juice, salt, and pepper. Let it sit for at least 30 minutes.

Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice and 2 cups of chicken broth. Bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes.

Grill the fresh corn over medium-high heat for about 8-10 minutes, or heat a skillet for frozen corn, cooking until golden brown for roughly 5-7 minutes.

In a large bowl, combine the charred corn with mayonnaise and half of the chili powder. Stir until creamy and well-coated.

Preheat grill or skillet over medium-high heat and cook marinated chicken for 6-8 minutes on each side until cooked through.

In a small bowl, mix sour cream with lime juice and a sprinkle of salt to create a zesty lime crema.

Assemble the bowls with jasmine rice, sliced chicken, charred corn, cotija cheese, lime crema, cilantro, and lime wedges.