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

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

Heat 1 tablespoon of oil in a skillet over medium-high heat. Add the seasoned chicken thighs and cook for 6-7 minutes on each side until golden brown and reaching an internal temperature of 165°F. Transfer to a plate and let rest.

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

Mix sautéed corn with 1/4 cup of mayonnaise (or Greek yogurt), juice of 1 lime, and 1/2 cup of Cotija cheese in a bowl. Fold in chopped cilantro.

Assemble the bowls with a scoop of jasmine rice, slices of chicken, and top with the corn mixture.

Garnish with cilantro and lime wedges, then serve immediately.