Cook rice in chicken broth according to package directions. While it simmers, fluff with a fork once done and stir in cilantro and lime zest. Keep warm until serving.

Pat chicken completely dry with paper towels. Mix chili powder, cumin, smoked paprika, garlic powder, salt, and pepper in a small bowl. Rub spice mixture evenly over both sides of chicken. Let sit 10 minutes if possible.

Heat skillet with olive oil over medium-high heat. Sear chicken 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Remove from heat and let rest 5 minutes before slicing.

While chicken rests, spread corn kernels on a baking sheet and toss with melted butter. Broil on high for 4-5 minutes, stir, then broil 3-4 minutes more until lightly charred. Watch carefully to prevent burning.

Immediately toss hot charred corn with lime juice, crumbled cotija cheese, and Tajín seasoning if using.

Whisk together sour cream (or Greek yogurt), mayonnaise, lime juice, minced garlic, and cayenne pepper if using. Thin with water or milk until it reaches drizzle consistency. Season with salt to taste.

To assemble bowls: Add a generous scoop of cilantro-lime rice to each bowl. Top with sliced chicken and charred street corn. Drizzle creamy lime crema over the top.

Garnish with optional toppings such as black beans, diced avocado, pico de gallo, jalapeño slices, or extra cilantro as desired.