Elote-Style Corn and Chicken Bowls

From the garden

• 5 ears fresh sweet corn, shucked
• ½ cup fresh cilantro, chopped
• 1 clove garlic, grated

From the pantry

• 1½ lb boneless, skinless chicken thighs
• 1½ cups long-grain rice, rinsed
• ⅓ cup mayonnaise
• ¼ cup sour cream — stands in for Mexican crema
• ½ cup crumbled feta — the closest staple to cotija
• 3 tsp chili powder — divided between chicken and corn
• 1 tsp smoked paprika
• 2 limes — one juiced, one in wedges
• 2 tbsp vegetable oil
• hot sauce (optional) — for serving
• salt — to taste

1. Start the rice: combine it with 2.25 cups water and a half teaspoon of salt, bring to a boil, then cover and simmer on low 15 minutes. Rest off the heat, covered, 10 minutes, then fluff.
2. Toss the chicken with 1 tablespoon of the oil, 2 teaspoons of the chili powder, the smoked paprika, and a good pinch of salt. Grill or sear in a hot skillet 5–6 minutes per side until charred in spots and cooked through to 165°F. Rest 5 minutes, then slice.
3. Meanwhile, char the corn: grill the whole ears, turning, until blackened in patches, 8–10 minutes, or cut off the kernels and blister them in the remaining oil in a screaming-hot skillet, stirring little, 4–5 minutes. Cut grilled kernels off the cobs.
4. Stir the mayonnaise, sour cream, grated garlic, juice of one lime, and the remaining teaspoon of chili powder into a dressing. Fold in the hot corn, half the feta, and half the cilantro — it should taste creamy, tangy, and a little smoky.
5. Build bowls: rice on the bottom, sliced chicken, a generous scoop of the elote corn, then the remaining feta and cilantro, lime wedges, and hot sauce on the side.