Trim the chicken and mix together the marinade ingredients.

Add the chicken to a ziplock bag and pour in all of the marinade.

Put back in the fridge for at least 30 minutes, or as long as you have.

Once ready to cook, start the rice.

Prep the corn topping - chop the jalapeño, green onion, and cilantro and set aside.

Add the yogurt, mayo, lime juice, salt, paprika, and chili powder to a mixing bowl and whisk together until smooth.

Scoop out 1/2 cup of the sauce for serving and set aside until the corn is grilled.

Heat a greased grill to medium-high heat and get out the corn.

Add olive oil spray, salt, paprika, and chili powder to the corn, making sure it's well coated.

Add the corn and chicken to the grill - cook the chicken for 6 minutes per side with the grill closed, or until it reaches 165°F. Rotate the corn until it has a nice char on all sides.

While the chicken and corn grill, chop your romaine and extra limes/cilantro so everything is ready.

Once finished, remove the chicken and corn from the grill and let the chicken rest for 5 minutes while you finish the corn topping.

Slice the corn off the cob and add to the sauce with the jalapeños, green onions, cilantro, and cotija cheese. Mix until well combined.

Slice the chicken, fluff the rice, and stir in cilantro and lime.

Assemble the bowls with lettuce, rice, chicken, SO much corn topping, chips, and extra lime juice. ENJOY!!