In a bowl, toss chicken with olive oil, chili powder, paprika, cumin, salt, and black pepper until evenly coated.
Heat a skillet or grill pan over medium-high heat. Cook chicken for 5–6 minutes per side until fully cooked and lightly browned. Remove from heat and let rest before slicing.
In a separate skillet, cook corn over medium heat until warmed through and lightly charred, allowing excess moisture to evaporate.
Transfer corn to a bowl and stir in mayonnaise, sour cream (or Greek yogurt), chili powder, lime juice, and salt until creamy.
To assemble bowls, start with a base of rice or quinoa. Add sliced chicken on top.
Spoon street corn over the chicken and finish with cilantro and optional toppings.
Serve immediately with extra lime if desired.
