Prepare the Chicken

1. Season the Chicken: In a small bowl, mix together the chili powder, cumin, garlic powder, salt, and pepper. Rub this spice mixture evenly over the chicken breasts.
2. Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, or until the chicken is fully cooked and the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet and set aside to rest.

Make the Street Corn Sauce

1. Cook the Corn: In the same skillet, add the frozen corn and cook over medium heat for 5-7 minutes, stirring occasionally, until the corn is heated through and slightly browned.
2. Mix the Sauce: While the corn is cooking, in a bowl, combine mayonnaise, sour cream, lime juice, chili powder, and cotija cheese. Once the corn is ready, stir in the sauce mixture, allowing the flavors to combine. Cook for an additional 2-3 minutes until creamy and heated through.

Cook the Rice

1. Prepare the Rice: In a separate saucepan, heat olive oil over medium heat. Add the rice and stir to coat the grains with the oil. Add the chicken broth (or water) and bring to a boil. Reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork.

Assemble the Dish

1. Slice the Chicken: Slice the cooked chicken into thin strips or bite-sized pieces.
2. Combine the Rice and Corn: Spoon a portion of rice onto each plate. Top with the street corn mixture and sliced chicken.
3. Garnish and Serve: Garnish with fresh cilantro and an extra squeeze of lime if desired.