Cook rice according to package directions. Fluff with a fork and keep warm.

In a bowl, toss chicken cubes with olive oil, chili powder, paprika, cumin, garlic powder, and salt until evenly coated.

Heat a large skillet over medium-high heat. Add chicken in a single layer and sear for 6-8 minutes, flipping halfway, until browned and cooked through. Remove chicken and set aside.

In the same skillet, melt the butter. Add the corn kernels and sauté on high heat for 3-5 minutes until golden and slightly charred.

In a small bowl, whisk together sour cream, mayonnaise, and lime juice to make the sauce. Add water sparingly if too thick.

Assemble bowls with a base of rice, topped with chicken and corn. Drizzle generously with the creamy sauce and garnish with cilantro.