Pat the chicken breasts dry with paper towels. In a small bowl, mix together smoked paprika, chili powder, garlic powder, cumin, salt, and pepper. Use this spice blend to rub on both sides of the chicken.

In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken and cook for about 6-7 minutes on each side until golden brown and the internal temperature reaches 165°F.

Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes, then slice or dice it into bite-sized pieces.

In the same skillet, over high heat, add the corn kernels in a single layer. Cook without stirring for 3-4 minutes until charred, then stir and cook for another 2 minutes. Remove and let cool in a bowl.

To the charred corn, mix in cotija cheese, diced red onion, minced jalapeño, and lime juice. Season with salt and pepper to taste.

In a small bowl, whisk together Greek yogurt, mayonnaise, chopped cilantro, and lime juice until smooth. Season with salt and pepper.

Warm the cooked brown rice and black beans in the microwave or saucepan, seasoning with salt and pepper.

To serve, divide the brown rice and black beans into 4 bowls. Top each with sliced chicken and a scoop of charred street corn salsa. Drizzle with the creamy cilantro-lime sauce.