Rinse one cup of rice in cold water until clear. Combine with two cups of water or broth and a pinch of salt in a medium pot. Bring to boil, then reduce to low, cover, and simmer for 15-20 minutes. Let sit covered for 5 minutes after cooking.

Pat dry chicken breasts or thighs. Drizzle with olive oil, and season with chili powder, paprika, garlic powder, onion powder, salt, and pepper.

Heat a skillet over medium-high heat. Cook seasoned chicken for 5-7 minutes on each side until golden and cooked through. Squeeze lime juice over the cooked chicken and let it rest before slicing.

In the same skillet, add more olive oil or butter. Cook corn kernels over medium heat for 4-6 minutes until heated and slightly charred.

In a mixing bowl, combine mayonnaise or Greek yogurt, lime juice, chili powder, garlic powder, and salt. Whisk until smooth. Fold in warm corn.

Assemble bowls with a portion of rice, top with sliced chicken, and creamy corn mixture. Finish with cheese and cilantro. Serve with lime wedges.