Begin by seasoning the boneless, skinless chicken breasts with salt, pepper, and your choice of spices. Heat a skillet over medium-high heat and add a tablespoon of oil. Cook the chicken for about 7-8 minutes per side or until they reach a golden brown color and an internal temperature of 165°F (74°C). Let the chicken rest for a few minutes before slicing.

In the same skillet, add another spoon of oil if needed and toss in the fresh corn kernels. Sauté over medium heat for about 5-7 minutes, stirring occasionally, until the corn is slightly charred and fragrant.

While the corn is cooking, finely dice a jalapeño, adjusting the quantity based on your preferred heat level. Once the corn is roasted, combine it in a bowl with the jalapeño and crumbled Cotija cheese.

To create your bowls, start with a generous base of either rice or quinoa in each serving dish. Layer the sliced crispy chicken over the grain base, then top it with a hearty scoop of the corn salsa.

Serve your Crispy Mexican Street Corn Chicken Bowls immediately for the best flavor and texture.