Cooking is my way of weaving stories, and this recipe is no different. Let’s dive into the steps:

1. Start by cooking the jasmine rice according to the package instructions. Once cooked, set it aside to keep warm.
2. Meanwhile, in a large bowl, mix the smoked paprika, garlic powder, onion powder, salt, and pepper. Coat the chicken thighs evenly with the spice mixture.
3. Heat the olive oil in a large skillet over medium heat. Add the chicken thighs and cook for 6-7 minutes on each side until they are golden brown and cooked through. Transfer to a plate and let them rest for a few minutes before slicing.
4. In the same skillet, add the corn kernels and cook over medium-high heat for about 5 minutes until they start to char slightly.
5. In a small bowl, combine the mayonnaise, lime juice, chili powder, and half of the chopped cilantro. Stir this mixture into the corn and remove from heat. Finally, fold in the cotija cheese.
6. To assemble the bowls, divide the rice among four bowls. Top with sliced chicken and a generous scoop of the street corn mixture. Garnish with the remaining cilantro.

As you prepare this dish, recall the joy of a kitchen filled with laughter and shared stories. Cooking is more than a task; it’s a chance to create memories.