Gather all your ingredients for the Mexican Street Corn Chicken Rice Bowl. Chop any additional vegetables you desire, such as bell peppers or cilantro, and set them aside.

In a medium saucepan, combine 1 cup of jasmine rice with 2 cups of water. Bring it to a boil over medium-high heat, then reduce to low, cover it, and allow the rice to simmer for about 15 minutes until the water is absorbed.

Preheat your grill or skillet over medium-high heat. Season the chicken breasts with salt and pepper and grill for about 6 minutes per side until the internal temperature reaches 165°F.

In a separate pan, heat a tablespoon of oil over medium heat. Add 1 cup of corn kernels and sauté for about 5 minutes until lightly caramelized.

While the corn is sautéing, mix ⅓ cup of mayonnaise, 2 tablespoons of lime juice, and 1 teaspoon of chili powder in a small bowl until smooth.

Layer the cooked jasmine rice at the bottom of each bowl, then add grilled chicken slices, sautéed corn, crumbled Cotija cheese, and drizzle with the zesty sauce.