Cook the Rice: In a medium saucepan, bring water or chicken broth to a boil. Add the rice, salt, and butter. Reduce heat to low, cover, and simmer for 15-18 minutes, or until the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork, then stir in the chopped cilantro and lime juice.

Prepare the Chicken: While the rice cooks, pat the chicken pieces dry with a paper towel. In a bowl, toss the chicken with olive oil, chipotle powder, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated.

Cook the Chicken: Heat a large skillet or pan over medium-high heat. Add the seasoned chicken in a single layer, being careful not to overcrowd the pan. Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Set aside.

Make the Street Corn Salsa: In the same skillet, add the corn kernels. Cook for 5-7 minutes, stirring occasionally, until the corn is lightly charred. Remove from heat and let it cool slightly. In a medium bowl, combine the charred corn, mayonnaise (or Greek yogurt), cotija cheese, red onion, jalapeño (if using), cilantro, lime juice, and chili powder. Stir until well combined.

Assemble the Bowls: Divide the cilantro lime rice among four bowls. Top with the cooked chipotle chicken and a generous scoop of the street corn salsa. Garnish with extra cotija cheese and cilantro if desired. Serve immediately and enjoy!