1-First Step: Mise en place and sauce Gather and measure all ingredients so the cook time goes smoothly. Make the sauce first and set it aside. Mix in a bowl: ⅓ cup mayonnaise, ½ cup Mexican crema or sour cream, 2 ½ teaspoons chili-lime seasoning, juice of 1 small lime, 2-3 tablespoons milk, and a pinch of salt. Whisk until smooth and set aside. This sauce will be used both as a dressing for the charred corn and a drizzle for serving.

2-Second Step: Season and cook the chicken Pat chicken filets dry and season both sides with salt, pepper, chili powder, cumin, paprika, garlic powder, and oregano. Heat 2 tablespoons olive oil in a large skillet over medium heat. When the oil shimmers, add the chicken. Cook until the internal temperature reaches 165 degrees F, about 4-6 minutes per side depending on thickness. Flip once for an even sear. Remove chicken to a plate and let rest for a few minutes before slicing.

3-Third Step: Char the corn mixture In the same skillet, add a splash more oil if needed. Add 2 ½ cups corn kernels, ½ diced onion, and 1 small diced jalapeño if using. Increase heat to high, cover with a lid, and let the corn sit for 1-2 minutes to get a good sear. Stir occasionally and continue until the corn shows charred spots and is tender, about 4-5 minutes total. Remove from heat and stir in half of the prepared sauce to create a creamy street corn mixture.

4-Fourth Step: Prepare the rice and slice chicken If you haven’t already, heat or cook 2 ½ cups of rice. Fluff the rice with a fork and season lightly with salt and a squeeze of lime if desired. Slice rested chicken into strips or bite-size pieces for easy eating in bowls.

5-Fifth Step: Assemble the bowls * Spoon cooked rice into five bowls, dividing 2 ½ cups of rice evenly. * Top rice with sliced chicken. * Add a generous portion of the creamy street corn mixture. * Garnish each bowl with chopped ripe avocado, ½ cup shredded cotija cheese divided among bowls, and ½ cup chopped fresh cilantro. * Serve with lime wedges and extra sauce on the side.