Season the chicken breasts with salt, pepper, and any spices you like. Preheat your grill or skillet to medium-high heat, about 375°F (190°C). Cook the chicken for approximately 6-7 minutes on each side until it reaches an internal temperature of 165°F (75°C). Remove the chicken from the heat, let it rest for a few minutes, then slice it into tender pieces.

In a medium skillet over medium heat, add a dash of olive oil and toss in the fresh corn. Sauté for 8-10 minutes until the corn is lightly charred and tender. Remove from heat and mix in lime juice, chopped cilantro, and creamy dressing.

Prepare the rice according to package instructions. This usually takes around 15-20 minutes. Once the rice is fluffy, let it sit covered for another 5 minutes to steam.

Layer a generous base of rice at the bottom of a large serving bowl. Arrange the sliced grilled chicken on top, allowing the juices to mingle. Spoon the roasted corn mixture over the chicken.

Garnish with extra lime wedges and fresh cilantro sprigs for added flavor.