Marinate the chicken by combining the chicken thighs with olive oil, chili powder, cumin, paprika, minced garlic, and lime juice. Let rest in the refrigerator for at least 30 minutes.

Prepare the jasmine rice by combining it with chicken broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until fluffy. Fold in chopped cilantro and lime juice.

Char the corn on a grill at medium-high heat, turning until golden, about 10-12 minutes. Cool slightly, cut kernels off the cob, and mix with mayonnaise and chili powder.

Grill the marinated chicken on preheated grill or skillet, about 5-7 minutes per side until cooked through. Let rest for 5 minutes before slicing.

Make the lime crema by combining Mexican crema (or sour cream) with fresh lime juice and a pinch of salt until smooth.

Assemble the bowls starting with rice, followed by sliced chicken, corn mixture, crumbled cotija cheese, lime crema, and garnish with cilantro and lime wedges.