Grilled Chicken Bowl with Corn, Jalapeños, and Creamy Sauce 
A smoky, savory bowl filled with char-grilled chicken, roasted corn, fresh jalapeños, and drizzled with a luscious creamy sauce that ties it all together.
Ingredients
Chicken Thighs or Breasts: 1 lb
Olive Oil: 2 tbsp
Paprika: 1 tsp
Chili Powder: 1 tsp
Garlic Powder: ½ tsp
Cumin: ½ tsp
Salt and Pepper: To taste
For the Corn:
Corn Kernels: 2 cups (fresh or frozen)
Butter: 1 tbsp
Smoked Paprika: ½ tsp
Salt: To taste
For the Creamy Sauce:
Sour Cream or Greek Yogurt: ½ cup
Mayonnaise: 2 tbsp
Lime Juice: 1 tbsp
Garlic Powder: ½ tsp
Cumin: ½ tsp
Chili Powder: ¼ tsp
Salt and Pepper: To taste
Toppings:
Fresh Jalapeños: Sliced thin
Green Onions: 2 tbsp, chopped
Instructions
Prepare the Chicken:
In a bowl, combine olive oil, paprika, chili powder, garlic powder, cumin, salt, and pepper. Coat the chicken with the mixture and let it marinate for at least 20 minutes.
Grill the chicken over medium heat for 5-7 minutes per side, or until cooked through and slightly charred. Set aside to rest, then slice into strips.
Cook the Corn:
In a skillet over medium heat, melt butter and add the corn. Sprinkle with smoked paprika and a pinch of salt. Sauté for 5-7 minutes until golden and caramelized.