Combine chicken thighs, olive oil, chili powder, cumin, paprika, minced garlic, and lime juice in a bowl. Mix thoroughly and let marinate for at least 30 minutes at room temperature.

Cook jasmine rice in chicken broth according to package directions, usually about 18 minutes. Once done, fluff with a fork and stir in chopped cilantro, lime zest, and lime juice while still warm.

Heat a grill pan over medium-high heat and char the corn until blackened spots appear, about 8-10 minutes total. Cut kernels from cobs and toss with mayonnaise and half the chili powder.

Grill the marinated chicken in the same pan until golden brown and internal temperature reaches 165°F, about 6-7 minutes per side. Let rest 5 minutes, then slice into strips.

Make the lime crema by whisking together Mexican crema, lime juice, and a pinch of salt until smooth.

Assemble bowls by layering warm rice, sliced chicken, charred corn mixture, crumbled cotija cheese, lime crema, and fresh cilantro.