Chipotle Chicken Elote Rice Bowls

In a mixing bowl, combine olive oil, minced chipotles in adobo, dried oregano, paprika, garlic powder, salt, and black pepper. Whisk to create the marinade.

Add the chicken thighs to the marinade and use your hands to ensure each piece is fully coated.

In a hot pan, melt the butter and add the corn kernels. Toast the corn, stirring occasionally, until it gets a bit of color.

In a bowl, combine the toasted corn with mayonnaise, sour cream, chili powder, cayenne pepper, lime juice, and crumbled cotija cheese. Mix until well combined and set aside.

Heat a bit of oil in a pan over medium-high heat. Add the marinated chicken and cook for 4-6 minutes per side, until cooked through with a nice sear.

Remove the chicken from the pan, let it rest for a moment, then chop it into bite-sized pieces.

Assemble the bowls by starting with a base of cooked white rice.

Top the rice with the elote corn salad, the chopped chipotle chicken, shredded lettuce, and sliced avocado.

Garnish with sliced jalapeños, more cotija cheese, fresh cilantro, and a drizzle of sour cream. Enjoy!