Heat a skillet or grill pan over medium heat until hot, then cook the chicken for 5–7 minutes per side until golden brown and cooked through, reaching an internal temperature of 74°C (165°F).

Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing into strips to retain juices.

In the same skillet, add the corn and cook for 4–5 minutes, stirring occasionally, until lightly charred and slightly smoky in aroma.

In a small bowl, whisk together mayonnaise, sour cream, and fresh lime juice until smooth and creamy.

Stir half of the lime crema and half of the cotija cheese into the warm corn to create a creamy street-corn mixture.

Divide the cooked rice evenly among serving bowls, fluffing it with a fork to keep it light.

Arrange sliced chicken over the rice, followed by generous spoonfuls of the creamy corn mixture.

Top with cherry tomatoes, red onion, remaining cotija cheese, and chopped cilantro.

Drizzle the remaining lime crema over each bowl and serve immediately while warm.