Heat olive oil in a skillet over medium heat. Sauté corn kernels for 3-4 minutes until charred. Add chili powder, smoked paprika, cumin, salt, and black pepper; cook for another minute.

In a small bowl, whisk sour cream, lime juice, garlic powder, and salt until smooth.

Preheat grill to medium-high. Season chicken with salt, pepper, and cumin. Grill for 6-7 minutes per side until cooked through. Let rest and slice.

In a bowl, layer rice, grilled chicken, sautéed corn, black beans, tomatoes, and red onion. Top with Cotija cheese.

Drizzle lime crema over the bowl and garnish with cilantro. Serve immediately.