Rinse 1 cup of jasmine rice under cold water until clear. Combine rice with 2 cups of water and a pinch of salt in a saucepan. Bring to a boil, then simmer for 15 minutes until fluffy.

Season 1 pound of chicken thighs with paprika, chili powder, salt, and pepper. Heat 1 tablespoon of oil in a skillet and cook chicken for 6-7 minutes each side until golden and 165°F. Let rest.

In the same skillet, add 2 cups of corn and sauté over medium heat for 5 minutes until caramelized and fragrant.

In a bowl, combine the sautéed corn with 1/4 cup mayonnaise (or Greek yogurt), lime juice, crumbled Cotija cheese, and chopped cilantro. Mix well.

Assemble the bowls with a scoop of rice, sliced chicken, and a spoonful of the corn mixture. Garnish with lime wedges and additional cilantro if desired.