Coat the chicken in a blend of cumin, chili powder, garlic, and paprika. Heat a large skillet over medium-high heat. Cook the chicken until golden brown and cooked through, about 6-7 minutes per side. Let it rest before slicing.

In the same skillet, add the sweet corn. Cook until charred with dark spots, about 5-7 minutes. If using frozen corn, ensure it is fully thawed and patted dry first.

In a small bowl, whisk together the sour cream, a squeeze of lime juice, and a pinch of salt. If you like heat, whisk in a little extra jalapeño juice.

Scoop a generous portion of warm rice into four deep bowls.

Top the rice with the sliced grilled chicken, charred sweet corn, and black beans.

Scatter the cotija cheese, sliced avocado, and red onion over the top.

Finish each bowl with a heavy sprinkle of cilantro and a wedge of lime on the side.