In a mixing bowl, combine chicken thighs with smoked paprika, chili powder, and salt, ensuring the chicken is evenly coated. Let marinate for at least 15 minutes.

Prepare white rice using a rice cooker or saucepan. Follow package instructions, typically adding water and simmering for about 15–20 minutes until fluffy.

Heat a grill pan over medium-high heat. Place marinated chicken thighs in the pan and grill for 6–7 minutes per side until cooked through.

In the same pan, add corn kernels, grilling until charred and heated through, about 3–4 minutes.

In a small bowl, mix together Greek yogurt with fresh lime juice and a pinch of salt until smooth.

To assemble, scoop rice into each serving bowl, layer with grilled chicken and charred corn, then drizzle the yogurt sauce on top and finish with Cotija cheese.

Serve warm or cold, with lime wedges on the side.