Let’s walk through the steps to bring this bowl to life. It’s straightforward, and I promise, you won’t need to be a pro to nail this recipe!

1. Heat the olive oil in a large skillet over medium heat. Add the diced chicken, chili powder, cumin, garlic powder, salt, and pepper. Cook for about 6-8 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside.
2. In a separate pan, heat a touch more olive oil and add the corn kernels. Cook them until they’re slightly charred, about 5 minutes. This step will bring out a lovely sweetness in the corn.
3. In a small bowl, mix together mayonnaise, lime juice, and cilantro. Set aside.
4. To assemble the bowls, start with a base of cooked rice. Top with the chicken and charred corn. Drizzle the lime-cilantro mayo over the top.
5. Garnish with avocado, crumbled cotija cheese, and extra cilantro if desired. Serve immediately and enjoy!

It’s the kind of dish you can whip up on a busy weeknight without breaking a sweat. And the flavors? They’ll transport you right to a lively street corner in Mexico.