Can I make this bowl dairy-free?

Absolutely! Swap cotija cheese for a dairy-free alternative or simply omit it. Use dairy-free mayo or Greek yogurt as well.

What’s the best rice to use?

Long-grain white rice or jasmine rice work best. They’re fluffy and hold up well to toppings.

Yes, but drain and dry it well, then toast it in a skillet to bring out that smoky flavor.

Very! You can reduce the spice and let kids build their own bowls—perfect for picky eaters.

Of course! A cast-iron grill pan gives great results. Just make sure it’s piping hot for those lovely char marks.

Up to 4 days in the fridge, stored in airtight containers. Perfect for weekday lunches or busy dinners.

See the full recipe card at the end of the article for exact measurements.

Cook Mode Prevent your screen from going dark

Marinate chicken in olive oil, lime juice, garlic, and spices for at least 30 minutes.
Grill or pan-sear chicken until cooked through and slightly charred. Let rest before slicing.
Grill corn on the cob or toast frozen corn in a skillet until golden and slightly charred.
Cook rice as directed, then let rest and fluff with a fork.
Mix charred corn with mayo, lime juice, chili powder, cotija cheese, and chopped cilantro.
Assemble the bowl: start with rice, add sliced chicken, top with corn mixture, avocado, jalapeños, and any other favorite toppings.

For a creamier topping, add a spoonful of sour cream or Greek yogurt.
Store rice, chicken, and toppings separately for best texture in meal prep.
Add hot sauce, pickled onions, or crushed tortilla chips for extra flavor and crunch.