Start by cooking your rice according to package instructions. Use a medium pot and add a pinch of salt. Once done, fluff it gently with a fork and keep it warm.

Take chicken breasts and season them with salt, pepper, chili powder and paprika. Rub the spices well so the flavor goes deep into the meat.

Heat olive oil in a pan over medium heat. Add chicken and cook for about 6–7 minutes each side. Cook until golden and fully done inside. Let it rest before slicing.

In the same pan, add corn kernels. Cook them for a few minutes until slightly charred. This gives a smoky street-style flavor.

In a bowl, mix mayonnaise, sour cream, lime juice and garlic. Stir well until smooth and creamy. This will be your rich street corn sauce.

Add cooked corn into the sauce. Mix gently so every piece gets coated. Add cheese and chopped cilantro for extra flavor.

Take rested chicken and slice it into thin strips. This makes it easy to place on top of the bowl.

Start with a base of warm rice in each bowl. Spread it evenly to create a soft and fluffy layer.

Place sliced chicken over the rice. Add a generous scoop of creamy street corn mixture on top.

Finish with extra cheese, cilantro and a squeeze of lime. Serve immediately while everything is warm and fresh.