Get your water boiling first since it takes a minute on its own. Add the rice once it's boiling, stir once, bring it down to a simmer, lid on, 20-minute timer, and then leave it completely alone. When the timer goes off, stir in the butter and salt while it's still hot, lid back on, set it off to the side. It'll stay warm while you handle everything else.

This takes about two minutes, genuinely. Mix the mayo, sour cream, and lime juice together and that's it. I roll my lime on the counter before cutting it just a habit, but it does get more juice out. If you've got a squeeze bottle, put the sauce in that for easier drizzling later. A spoon works fine too, don't go buy one just for this.

Cut the chicken breasts down the middle lengthwise, then into strips, then turn and rough-dice. You want bigger pieces here, not tiny bits small pieces cook too fast and dry out before you notice. Season with cumin and chili powder, mix until coated.

slice off both ends, halve it, peel it, cut into strips. For the corn: stand each ear up and cut the kernels off with a knife, and try not to cut too close to the cob the kernels come off cleaner if you leave a little behind.

Heat a large pan on high with a couple tablespoons of olive oil. Once it's actually hot, not just warm, add the chicken and cook through, stirring occasionally. Taste a piece before pulling it off mine needed a little more salt at this stage, which is an easy fix right then and there. Move the chicken to a paper-towel-lined plate and wipe out the pan.

Same pan, same heat, a little more oil. Add the onion and corn with salt and pepper, sauté until the corn picks up some color and the onions soften, about 6–8 minutes depending on your stove. Add the chicken back in, toss it all together, and you're basically done.

Rice first as your base. A good scoop of the chicken and corn mixture on top. Drizzle the sauce over everything more than you think, honestly, it's the best part of the whole bowl. Crumble cotija over the top, finish with fresh cilantro.