Rinse 1 cup of jasmine rice under cold water until clear. Combine with 2 cups of water and a pinch of salt in a medium saucepan. Bring to a boil, then cover and reduce heat to low, simmer for 15 minutes. Fluff rice and set aside.

Season 1 pound of chicken thighs with chili powder, paprika, salt, and pepper. Ensure even coating for maximum flavor.

In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add seasoned chicken and cook for 6-7 minutes per side until golden brown. Remove and let rest before slicing.

In the same skillet, add 2 cups of corn and sauté for about 5 minutes until caramelized.

In a mixing bowl, combine sautéed corn, 1/4 cup mayonnaise (or Greek yogurt), juice of 1 lime, and 1/2 cup Cotija cheese. Mix well. Optionally fold in chopped cilantro.

To assemble, spoon jasmine rice into bowls, add sliced chicken, top with corn mixture, and garnish with extra Cotija cheese and lime wedges.