In a mixing bowl, combine freshly squeezed lime juice, chili powder, cumin, salt, and pepper. Add the chicken breasts and marinate for at least 30 minutes.

Rinse jasmine rice under cold water until clear. Combine rinsed rice with water (1.5 cups water per cup rice) in a pot, bring to boil, reduce heat, cover, and simmer for about 15 minutes.

Preheat grill pan over medium-high heat. Grill marinated chicken for 6-7 minutes on each side until cooked through and golden brown. Transfer to a cutting board to rest before slicing.

In the grill pan, add sweet corn and sauté over medium heat for about 5 minutes until slightly charred and tender.

In a small bowl, mix together sour cream or Greek yogurt with additional lime juice and cilantro until smooth and creamy.

Layer cooked jasmine rice in bowls, add sliced grilled chicken, sautéed corn, drizzle lime crema, and garnish with chopped cilantro.