Heat a large skillet over medium heat and add olive oil. Once the oil is shimmering, add corn kernels and sauté for 3–4 minutes until lightly charred.

In a small bowl, combine sour cream or Greek yogurt with fresh lime juice and a pinch of salt. Mix until smooth and creamy.

Preheat grill to medium-high. Season chicken breasts with salt and pepper and grill for 6–7 minutes on each side until cooked through. Let rest before slicing.

Assemble the rice bowl with rice at the base, topped with grilled chicken, sautéed corn, black beans, and diced tomatoes.

Top the bowl with diced red onion and cotija cheese. Drizzle lime crema over the top and sprinkle with chopped cilantro before serving.