In a bowl, toss the chicken with olive oil, chili powder, paprika, garlic powder, salt, and black pepper until evenly coated.

Grill or pan-sear the seasoned chicken over medium heat until cooked through and no longer pink in the center, about 5–7 minutes per side depending on thickness.

Once cooked, let rest briefly and then slice into strips or bite-sized pieces.

In a skillet or on the grill, heat the butter or olive oil.

Add the corn and cook until slightly charred and tender, about 5–7 minutes.

Stir in black beans, bell pepper, and red onion, cooking until heated through.

In a small bowl, mix the Greek yogurt or sour cream with lime juice, chili powder, and honey if using. Stir until smooth.

Divide the rice or chosen base among bowls.

Top with sliced chicken, street corn mixture, and a drizzle of the lime sauce.

Sprinkle with chopped cilantro and add avocado or lime wedges if desired.