Rinse jasmine rice under cold water until the water runs clear. Combine with 2 cups of water and a pinch of salt in a medium saucepan. Bring to a boil, then simmer covered for 15 minutes. Fluff with a fork.

While rice cooks, season chicken thighs with chili powder, paprika, salt, and pepper. Let the seasoned chicken rest for 10 minutes.

Heat oil in a large skillet over medium-high heat. Cook chicken thighs for 6-7 minutes per side until golden brown and reaching an internal temperature of 165°F. Let rest for 5 minutes before slicing.

In the same skillet, add corn and sauté over medium heat for 5 minutes until caramelized and tender.

In a mixing bowl, combine sautéed corn, mayonnaise, lime juice, Cotija cheese, and cilantro. Stir until well combined.

Assemble bowls by layering rice, then sliced chicken thighs, and topped with corn mixture. Garnish with lime and cilantro.

Serve warm with salad or tortilla chips.