Begin by combining boneless chicken thighs in a bowl with olive oil, chili powder, cumin, paprika, minced garlic, lime juice, salt, and pepper. Cover the bowl and marinate in the refrigerator for at least 30 minutes.

In a pot or rice cooker, combine jasmine rice and chicken broth, bring to a boil, reduce heat and simmer for about 15 minutes until tender. Fluff rice and stir in fresh cilantro and lime zest.

Preheat a grill over medium-high heat. Grill fresh corn cobs for about 10 minutes until charred, then cut kernels off, toss with mayonnaise and chili powder.

Heat a skillet over medium heat and grill marinated chicken for 6-7 minutes on each side until cooked through, then slice into bite-sized pieces.

In a small bowl, combine sour cream, lime juice, a pinch of salt, and lime zest. Whisk until smooth to create the lime crema.

Assemble the bowls by layering cilantro lime rice, grilled chicken, charred corn, crumbled cheese, and lime crema. Garnish with cilantro.