Toss the diced chicken in a large bowl with chili powder, cumin, garlic powder, and smoked paprika. Let it sit for about 10 minutes while you chop the vegetables.

Heat a large cast iron skillet over medium-high heat. Add a splash of oil. When the oil shimmers, add the chicken. Let it sear undisturbed for 3 to 4 minutes to get that beautiful golden crust. Flip and cook through. Remove the chicken and set it aside to rest.

Do not wash the skillet. All that flavor left behind by the chicken is gold. Add your corn kernels to the hot pan. Let them sit until they begin to pop and develop dark, caramelized spots.

In a small bowl, whisk together the mayonnaise, Greek yogurt, lime juice, and a pinch of salt.

Start with a generous scoop of rice. Top with the spiced chicken and a mountain of charred corn. Drizzle with your creamy sauce.

Sprinkle with cotija cheese and a dusting of Tajin. Squeeze fresh lime over everything right before serving.