Marinate the Chicken: In a mixing bowl, combine boneless chicken thighs with olive oil, chili powder, cumin, paprika, minced garlic, lime juice, salt, and pepper. Toss until well-coated and let sit for at least 30 minutes.

Cook the Rice: In a saucepan, combine jasmine rice and chicken broth; bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until tender. Fluff with a fork, mix in chopped cilantro and lime zest.

Char the Corn: Preheat grill or skillet. Grill fresh corn, turning until charred (10-12 minutes). Sauté thawed frozen corn until caramelized. Remove kernels from cob and place in a bowl.

Prepare the Corn Topping: Combine charred corn with mayonnaise and additional chili powder; stir until evenly coated.

Grill the Chicken: Heat grill or skillet; add marinated chicken thighs. Grill for 6-7 minutes per side until golden brown and cooked to an internal temperature of 165°F. Let rest for 5 minutes before slicing.

Create the Lime Crema: Mix together sour cream (or crema), fresh lime juice, and a pinch of salt until creamy.

Assemble the Bowls: Start with cilantro-lime rice, layer sliced grilled chicken, charred corn topping, and crumbled cotija. Drizzle lime crema over and garnish with fresh cilantro.