1. In a mixing bowl, combine olive oil, lime juice, paprika, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Add chicken breasts and coat well. Cover and refrigerate for at least 30 minutes.

2. In a saucepan, add rice, water (or broth), olive oil or butter, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until tender. Let rest for 5 minutes, then fluff and stir in lime zest, juice, and chopped cilantro.

3. Heat a grill pan or outdoor grill over medium-high heat. Lightly oil the surface, grill the marinated chicken for 5–6 minutes per side until cooked through. Let rest, then slice into strips.

4. In a bowl, mix corn with mayo or sour cream, paprika or Tajín, chopped cilantro, salt, and pepper. If using frozen corn, sauté it briefly first.

5. Assemble each bowl with a base of cilantro-lime rice, grilled chicken, street corn topping, a dollop of sour cream or yogurt, chopped cilantro, and a lime wedge. Add cheese if desired.