For the Chicken:

• 1½ pounds boneless, skinless chicken thighs (or breasts if you prefer)
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• Salt and pepper to taste

For the Corn Mixture:

• 3 cups corn kernels (from about 4 cobs, or frozen corn works too!)
• 1 tablespoon butter
• 1 jalapeño, seeded and diced (optional if you don’t like heat)
• ½ red onion, diced
• 2 cloves garlic, minced
• ¼ cup chopped fresh cilantro
• Juice of 1 lime
• ½ teaspoon chili powder
• Salt to taste

For the Lime Crema:

• ½ cup sour cream (Greek yogurt works too)
• 2 tablespoons mayonnaise
• Juice and zest of 1 lime
• 1 small garlic clove, minced
• Salt to taste

For the Bowls:

• 3 cups cooked rice (I like jasmine or basmati, but any kind works)
• 1 cup black beans, drained and rinsed
• 1 avocado, sliced
• ⅓ cup crumbled cotija cheese (feta works in a pinch)
• Handful of cherry tomatoes, halved
• Lime wedges
• Hot sauce (optional)
• Extra cilantro for garnish