1. Start by preheating your grill or grill pan over medium-high heat. While it warms, season the chicken breasts on both sides with smoked paprika, cumin, garlic powder, salt, and pepper. Coat them lightly with olive oil to help the spices settle in.
2. Brush the corn with a little olive oil and place it on the grill. Turn frequently, allowing it to char evenly on all sides — this should take about 8-10 minutes. You’re looking for those golden blackened spots that give a smoky sweetness reminiscent of summer fairs.
3. Once the corn is charred, remove it from the heat and carefully cut the kernels off the cob. Set aside in a bowl.
4. Place the chicken on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). The juices should run clear, and the chicken will have a lovely golden crust. I often find that resting the chicken for 5 minutes after grilling helps keep it juicy — a trick I learned after many a dry chicken experiment in my mum’s kitchen.
5. While the chicken rests, melt butter in a skillet over medium heat. Add the charred corn kernels and sauté for 3-4 minutes, stirring occasionally. This step infuses the corn with a rich, buttery flavour that feels indulgent but familiar.
6. In a small bowl, whisk together the mayonnaise, lime juice, a pinch of chili powder, and a little salt to make the creamy sauce that will tie everything together.
7. Slice the chicken into strips or bite-sized pieces. Assemble your bowl by layering the warm rice at the base, then topping with the buttery corn, chicken, crumbled cheese, coriander, and sliced chili if using.
8. Drizzle the lime mayo sauce over the top generously. Serve immediately, maybe with an extra wedge of lime on the side.

I remember the first time I made a dish like this for a small group of friends. The kitchen was warm, the table crowded, and the conversation easy. This bowl is perfect for those moments — when food is a celebration of company and comfort.