In a mixing bowl, whisk together lime juice, chili powder, cumin, salt, and pepper to create a zesty marinade. Add the chicken breasts, ensuring they are well-coated, and let them marinate for at least 30 minutes in the refrigerator.

Prepare the jasmine rice. Rinse rice under cold water until the water runs clear. Cook according to package instructions, usually about 15 minutes.

Heat a grill pan or skillet over medium-high heat. Grill chicken for about 6-7 minutes per side until golden brown and fully cooked.

In the same pan, add sweet corn with a pinch of salt. Sauté for about 5 minutes until slightly charred.

Mix sour cream or Greek yogurt with lime juice and chopped cilantro until smooth to prepare the lime crema.

To serve, start with jasmine rice in each bowl, layer with sliced grilled chicken, sautéed corn, drizzle with lime crema, and garnish with cilantro.