Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season both sides of the chicken breasts with chili powder, paprika, garlic powder, onion powder, cumin, salt, and black pepper.

Place the seasoned chicken into the hot skillet. Cook for about 6-7 minutes on each side until the internal temperature reaches 165°F (74°C). Remove and set aside to rest.

In the same skillet, melt 1 tablespoon of butter over medium heat. Add the corn kernels and sauté for 5-7 minutes until they start to char.

In a medium bowl, combine mayonnaise, sour cream, lime juice, and cotija cheese. Mix until well combined.

Slice the cooked chicken into strips.

In a large mixing bowl, combine cooked rice, diced red onion, chopped cilantro, and sliced jalapeño. Fold in the sautéed corn.

In individual bowls, layer the corn and rice mixture, followed by the sliced chicken. Drizzle with the creamy sauce and garnish with cilantro and lime wedges.