Rinse the rice under cold water. Combine with water or broth and salt in a medium pot, bring to a boil, then reduce to a simmer. Cover and cook according to package instructions. Fluff with a fork and set aside.

In a large bowl, toss the chicken pieces with olive oil, smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, and pepper.

Heat a large skillet over medium-high heat. Cook the seasoned chicken for 6–8 minutes, stirring occasionally, until fully cooked and browned. Remove from heat and set aside.

In the same skillet (or a clean one), heat olive oil over medium-high heat. Add the corn kernels and cook for 4–5 minutes until charred. Season with smoked paprika, salt, and pepper.

In a small bowl, whisk together the Greek yogurt (or sour cream), mayonnaise, lime juice, garlic powder, and salt. Taste and adjust seasoning as needed.

Divide the rice evenly among four bowls. Top with the chicken and street corn, then drizzle generously with the creamy sauce. Garnish with cilantro and a lime wedge, and serve.