In a mixing bowl, combine the boneless chicken thighs with olive oil, chili powder, cumin, paprika, minced garlic, lime juice, salt, and pepper. Massage the marinade into the chicken to ensure even coverage and flavor. Let the chicken marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.

While the chicken marinates, rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, cook the rice using chicken broth according to package instructions, usually around 15-20 minutes. Fluff the rice with a fork and stir in freshly chopped cilantro and lime zest.

Preheat your grill or skillet over medium-high heat. Carefully grill the fresh corn until it develops a deep golden color and smoky aroma, about 10-12 minutes. Rotate the corn occasionally, then let cool slightly before cutting the kernels off the cob.

In a large bowl, combine the charred corn kernels with mayonnaise and half of the chili powder. Mix until the corn is nicely coated.

Grill the marinated chicken thighs for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Allow the chicken to rest for about 5 minutes after grilling, then slice it into bite-sized pieces.

Whisk together Mexican crema or sour cream with lime juice and a pinch of salt. Set aside.

Layer the cooked jasmine rice as the base in each serving bowl. Top with sliced grilled chicken, corn mixture, and crumbled cotija cheese. Finish with a sprinkle of fresh cilantro and a drizzle of lime crema, serve with lime wedges.