Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 2 cups of corn kernels and sauté for 3-4 minutes until they turn lightly charred and golden. Stir in the seasoning, letting it meld into the corn. Remove from heat and set aside.

In a small bowl, combine ½ cup of sour cream or Greek yogurt with the juice of 1 lime and garlic powder. Mix well until smooth and taste for adjustments. Set aside.

Preheat your grill to medium-high heat. Season 1 pound of chicken breasts with salt, pepper, and cumin. Grill for 5-6 minutes on each side until cooked through. Let rest before slicing.

Build your bowl starting with a serving of cooked rice, layering sliced chicken, charred corn, black beans, diced onion, and diced tomatoes. Sprinkle with ½ cup of crumbled cotija cheese.

Drizzle lime crema over each bowl and garnish with chopped cilantro. Serve immediately.