1. Start by preparing your chicken. Pat the chicken breasts dry with a paper towel. In a small bowl, mix together smoked paprika, cumin, garlic powder, salt, and pepper. Rub this spice blend evenly over both sides of the chicken.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown. Remove from heat and let rest for 5 minutes before slicing.
3. While the chicken cooks, prepare the corn. If using fresh ears, char them directly over an open flame, a grill pan, or under the broiler until the kernels have some blackened spots, turning occasionally (about 5-7 minutes). If using frozen corn, sauté it in a hot skillet with a splash of olive oil until slightly browned, about 5 minutes.
4. In a medium bowl, combine the charred corn, mayonnaise, lime juice, jalapeño (if using), and half of the chopped cilantro. Stir until well mixed. This is your street corn topping, inspired by the classic Mexican elote flavors Mama Lu’s neighbors would have admired.
5. To assemble the bowls, start with a base of warm cooked rice. Top with sliced chicken, then spoon over a generous helping of the street corn mixture.
6. Sprinkle with crumbled cotija cheese, sliced red onion if using, and the remaining cilantro for a fresh finish.
7. Serve immediately with extra lime wedges on the side for squeezing over the top.

One thing Mama Lu taught me was patience — letting flavors meld and dishes rest before digging in. I always try to let my chicken rest a few minutes before slicing; it keeps the meat juicy and tender, just like she did with her Sunday pot roasts.