Cook the Rice: In a medium saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all the water is absorbed and the rice is fluffy. Fluff with a fork and set aside.

Prepare the Corn: Preheat grill to medium-high heat (or use a large skillet). Brush corn with olive oil and grill for 10-15 minutes, turning occasionally, until kernels are lightly charred. Alternatively, roast the corn in the oven at 400°F (200°C) for 20-25 minutes. Let cool slightly.

Cut Corn Kernels: Once the corn is cool enough to handle, cut the kernels off the cob using a sharp knife.

Cook the Chicken: While the corn is cooking, heat olive oil in a large skillet over medium-high heat. Add chicken and season with chili powder, cumin, garlic powder, salt, and pepper. Cook for 6-8 minutes, or until cooked through.

Make the Street Corn Sauce: In a mixing bowl, combine mayonnaise, crema, cilantro, lime juice, chili powder, and cotija cheese. Stir well to combine. Add diced jalapeño, if desired.

Assemble the Bowls: Divide the cooked rice among four bowls. Top with the cooked chicken and the corn kernels. Drizzle generously with the street corn sauce.

Garnish and Serve: Garnish with extra cotija cheese, chopped cilantro, and lime wedges. Serve immediately.