Combine chicken thighs with olive oil, chili powder, cumin, paprika, minced garlic, lime juice, salt, and pepper. Toss well and marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator.

Cook jasmine rice in chicken broth on the stovetop according to package directions, about 15 to 18 minutes. Fluff with a fork and fold in chopped cilantro, lime zest, and lime juice. Keep warm and covered.

Grill fresh corn over high heat, turning every 2 minutes, until charred on multiple sides, about 8 to 10 minutes total. Cool slightly and cut kernels from cob. For frozen corn, spread in a single layer in a dry cast iron skillet over high heat for 5 to 6 minutes, stirring occasionally, until golden spots appear. Toss corn with mayonnaise and chili powder.

Grill or sear marinated chicken over medium-high heat for 5 to 6 minutes per side until golden with char marks and cooked through to 165 degrees F internally. Rest on a cutting board for 5 minutes before slicing.

Stir together sour cream or Mexican crema, lime juice, and a pinch of salt until smooth and pourable.

Assemble bowls: start with cilantro lime rice, then add sliced chicken, street corn topping, crumbled cotija cheese, a drizzle of lime crema, fresh cilantro, and a lime wedge. Serve immediately.