Heat a skillet over medium-high heat and add the olive oil. Add the corn kernels and let them sit without stirring for 90 seconds to develop a char. Stir, then season with chili powder, smoked paprika, cumin, salt, and black pepper. Cook another 2 minutes until the kernels have good color. Remove from heat and set aside.

In a small bowl, whisk together the sour cream or Greek yogurt, fresh lime juice, garlic powder, and salt until smooth. Taste and adjust lime juice as needed. Set aside.

Season chicken breasts on both sides with salt, pepper, chili powder, and cumin. Heat a grill pan or skillet over medium heat. Cook the chicken 5 to 7 minutes per side until the internal temperature reaches 165 degrees F. Remove from heat and rest for 5 minutes, then slice against the grain into strips.

Divide the cooked rice among four bowls as the base. Top each with sliced chicken, charred corn, black beans, diced tomatoes, and diced red onion. Sprinkle crumbled cotija cheese over each bowl.

Drizzle the lime crema generously over each assembled bowl. Garnish with fresh cilantro and serve immediately.