Heat a skillet over medium-high with a splash of oil. Add corn and let it char without stirring for 1–2 minutes, then stir and repeat until golden-brown. Transfer to a bowl and mix in red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt. Taste and adjust seasoning.

Pat chicken dry and rub with olive oil and spices (smoked paprika, chili powder, garlic powder, cumin, salt, pepper). Cook in a hot skillet or on a grill for about 6–8 minutes per side until internal temperature reaches 165°F. Rest 5 minutes and slice against the grain.

Whisk sour cream (or Greek yogurt), mayonnaise if using, lime juice, chili powder, and salt until smooth. Thin with water if needed to reach desired consistency.

Divide rice or quinoa among bowls. Top with sliced chicken, corn salsa, avocado, and crumbled cotija. Drizzle with cilantro-lime crema, garnish with cilantro and lime wedges, and serve with hot sauce if desired.