Prepare the Chicken:

1. Season the Chicken: Start by seasoning both sides of the chicken breasts with salt, pepper, chili powder, cumin, garlic powder, and smoked paprika.
2. Heat the Skillet: Place a large skillet over medium-high heat and add olive oil. Once the oil is hot, add the chicken breasts and cook for about 5-6 minutes on each side, or until the chicken reaches an internal temperature of 165°F (74°C) and is no longer pink in the center.
3. Set Aside the Chicken: Remove the chicken from the skillet and set it aside to rest while you prepare the corn and sauce.

Prepare the Street Corn:

4. Cook the Corn: In the same skillet, add the corn kernels. If you’re using fresh corn, it’s best to use the back of a knife to scrape the kernels off the cob before adding them to the pan. Sauté the corn for 5-7 minutes, stirring occasionally, until it starts to lightly brown and caramelize. This step adds depth of flavor to the corn and mimics the charred flavor from traditional street corn.
5. Add Lime and Seasoning: Once the corn is cooked, add the lime zest, lime juice, and a pinch of salt. Stir to combine, allowing the lime to infuse the corn with its fresh, zesty flavor.

Assemble the Skillet:

6. Combine with Sour Cream: Add the sour cream to the skillet and stir to coat the corn evenly. This will create a creamy sauce that gives the dish a rich, indulgent texture.
7. Return the Chicken to the Skillet: Place the cooked chicken breasts back into the skillet with the corn mixture. Spoon some of the creamy corn over the chicken for added flavor.
8. Top with Cotija Cheese and Cilantro: Sprinkle the crumbled cotija cheese over the chicken and corn mixture. Top with freshly chopped cilantro for a burst of color and freshness.

Serve:

9. Serve & Enjoy: Slice the chicken into strips and serve it over a bed of rice, alongside tortillas, or on its own. Garnish with additional cilantro, lime wedges, and optional toppings like sliced avocado or hot sauce for extra flavor.