Begin by heating a skillet over medium heat and adding a drizzle of olive oil. Once hot, toss in the corn kernels and sauté for 3-4 minutes until lightly charred.

In a small mixing bowl, combine sour cream or Greek yogurt with lime juice and garlic powder. Stir until smooth and season with a pinch of salt.

Season chicken breasts with salt, pepper, and chili powder. Grill for about 6-7 minutes per side until cooked through. Let rest before slicing.

To assemble, place a scoop of cooked rice in each bowl, layer with chicken, sautéed corn, black beans, diced tomatoes, and red onion.

Drizzle lime crema over the bowls and garnish with cotija cheese and cilantro. Serve warm.